Tortillitas De Camarones
Shrimp and Chickpea Fritters

Tortillitas de Camarones

This recipe comes from our Spade & Spatula Blog, found here.

Tortillitas de Camarones
Adapted from Penelope Casas’ ¡Delicioso!

Makes 30

Ingredients

1/2 pound shrimp, shelled and very finely chopped
1 cup chickpea flour
1 cup water (from steeping the shrimp shells if desired)
3 scallions, white parts and a bit of the green, finely chopped
1 tablespoon minced parsley
1/2 teaspoon paprika
3 tablespoons crumbled dried seaweed (optional)
1 teaspoon salt, plus more for seasoning
Olive Oil for deep frying

Some notes on ingredients: 

This recipe is best using very small shrimps such as those found in Spain. You can find these frozen at most Asian markets in the States.

Making the Tortillitas

In a mixing bowl, whisk together the flour, paprika, and teaspoon salt. Whisk in the water until smooth – the mixture should have a pancake like consistency with no clumps.  Stir in the scallions, parsley, shrimp, and seaweed (if using). Refrigerate for at least 2 hours and up to 6.

When ready to fry, thin the batter to its original consistency. Pour the oil to a depth of 1/4 inch into a large skillet, and heat to smoking. Drop the batter a tablespoon at a time into the oil, spreading with the back of a spoon to thin rounds about 3 1/2 inches in diameter. Be sure not to crowd the pan. Fry, turning once, for about 1 minute on each side, or until the fritters are golden, crisped, and have developed what Spanish cooks call puntillas, or lace-like formations, along the border. Using a tongs or slotted spoon remove the tortillitas, allowing the excess oil to drain back into the pan, and transfer to a baking sheet lined with paper towels. Keep warm in a low oven while preparing the rest of the tortillitas.

When finished, arrange the tortillitas on a platter and serve immediately, accompanied by lemon wedges or aioli.