Tortillitas de Camarones (ShrimpFritters) – Recipe
Tortillitas de camarones (shrimp fritters) is a typical dish from Andalusia, especially common in the province of Cádiz. The towns that are best-known for this dish areSan Fernando andSanlúcar de Barrameda. The cuisine of Cádiz includes many gems, and tortillitas de camarones is one of them. They are usually served as a tapa along with a cold drink. If you decide to make this tortillitas de camarones recipe, we recommend eating them after frying them so they’re nice and crunchy.
Ingredients for tortillitas de camarones
Fresh shrimp (125 grams), chickpea flour (100 grams), wheat flour (100 grams), large onion (1), cold water (250 milliliters), fresh parsley, olive oil, and salt
We’ll start by making the dough. Pour the two types of flour into a mixing bowl.
The second step is to finely chop the onion and parsley, and then we’ll add these to the bowl as well.
Continue to add the ingredients. Pour the water and shrimp into the bowl and salt to taste,then mix everything together until it’s thoroughly incorporated. For the tortillitas de camarones to turn out correctly, the dough should be pretty wet.
Chill the dough in the refrigerator for at least half an hour, but ideally for a whole hour. This way the dough will acquire more flavor.
When you take the dough out of the fridge, if you see that it’s not wet enough, you can add a little more water.
Next, add a generous amount of olive oil to a deep pot.
When you see that it’s very hot, throw in a bit of dough using a spoon, making sure to get the spoon close enough to the oil and dropping the dough in gently so that it doesn’t splash.
Each fritter should be fried on both sides until it’s golden-brown. Bon appetit!
To make sure the tortillitas don’t come out too oily, you can let them rest on a paper towel until they’re all ready.
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