Snack · 35 min · spanish

Tortillitas de Camarones

A Spanish snack built around tiny shrimp and chickpea flour — on the table in 35 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Tiny shrimp
• 1 cup Chickpea flour
• 1/2 cup Wheat flour
• 4 Scallions
• 1/2 cup Fresh parsley
• 1.5 cups Water
• 1 cup Olive oil

Steps

1. Whisk both flours with ice-cold water into a thin, crepe-like batter; rest 15 minutes.
2. Fold in the whole tiny shrimp — shell and all, they fry to a crisp — plus scallions and parsley.
3. Heat a generous slick of olive oil until shimmering in a wide pan.
4. Drop in thin, lacy spoonfuls of batter; they should spread into irregular, frilly discs.
5. Fry 3 minutes per side until deep golden and audibly crisp at the edges.
6. Drain on a rack and salt immediately.
7. Serve hot with lemon; Cádiz’s beloved shrimp fritters shatter like glass and vanish in seconds.

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