Tortillitas de camarones are one in every of my all-time favourite tapas from my husband’s hometown, El Puerto de Santa María. My mother-in-law makes these typically, and approves of this conventional recipe. Let’s begin making these mouthwatering fritters!
In the event you’re searching for different shrimp recipes, you should definitely attempt these recipes for gambas cocidas (boiled shrimp) and gambas al ajillo (garlic shrimp).
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Introduction
Throughout summer season in southern Spain, my go-to tapa is tortillitas de camarones (Andalusian shrimp fritters). These crispy, flaky, and totally scrumptious fritters are the right snack for seashore weekends! Though this tapa originated in Cadiz, the restaurant Casa Balbino in Sanlúcar de Barrameda is one of the best place to attempt one should you’re in Spain.
However if you cannot make it to Spain, these fritters are fast and straightforward to make in your personal kitchen! One chunk of those crispy, candy shrimp-flavored fritters will transport you to the sunny shores of Spain. You should definitely use recent, uncooked shrimp and good high quality olive oil for one of the best taste!
Components
Questioning what you want for these tortillitas de camarones? Seize these few elements, and you will be prepared to start out cooking. Let’s speak about the important thing elements.
- Shrimp (Camarones): These teeny-tiny Spanish shrimp are barely a centimeter lengthy, and need not have their heads, tails, or shells eliminated earlier than consuming. If you cannot discover these, use the very best quality shrimp, take away their heads and shells, and lower them into small chunks.
- Chickpea Flour: Together with common flour, this thickens the batter and provides a delicate yellow hue to the combination.
- Olive Oil: The higher the olive oil, the higher the flavour of the fritters. Use good high quality Spanish olive oil if you’ll find it.
See recipe card for full info on elements and portions.
Easy methods to Make Tortillitas de Camarones
In the event you’d wish to see the complete elements and directions, scroll to the underside of the publish for the printable recipe card.
- Mix the flour, chickpea flour, onion, parsley, and pinch of salt till effectively blended. (picture 1)
- Progressively add the chilly water to create a clean, runny batter. (picture 2)
- Combine the shrimp into the batter, ensuring they’re coated, then chill it for half-hour. (picture 3)
- Warmth 2 centimeters of olive oil in a skillet, then add tablespoons of the batter to the pan. Ensure the fritters do not contact one another or the edges of the pan. (picture 4)
- Flip the tortillitas over midway by way of in order that they brown on each side, then drain on paper towels. (picture 5)
- Serve the tortillitas de camarones with a glass of dry manzanilla sherry and take pleasure in whereas they’re scorching and crispy! (picture 6)
Recipe FAQs
Chill the batter for half-hour earlier than frying, and ensure the oil is on the proper temperature (round 360°F or 182°C). Chilly batter will get further crispy when it hits the recent oil!
It is conventional to make use of a great high quality virgin or further virgin olive oil for frying the tortillitas. Use a Spanish model if you’ll find it! You will love the flavour a great high quality oil brings to the fritters.
Sure, you should utilize frozen shrimp (or camarones) in these fritters, however simply guarantee that they’re totally thawed and patted dry with paper towel earlier than including them to the batter. That method, the batter will keep on with the shrimp.
Professional Suggestions
- If you cannot purchase camarones (Spanish child shrimp), take away the heads, tails, and shells from common shrimp and lower them into small items.
- You should utilize frozen cooked shrimp, however be sure they’re fully thawed and dried earlier than cooking.
- If you cannot discover chickpea flour, you may substitute the identical quantity of wheat flour. Simply add a half teaspoon of turmeric to present the sunshine yellow tinge to the tortillitas.
- Chill the batter for half-hour earlier than frying for further crispy fritters.
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Tortillitas de Camarones (Spanish Shrimp Fritters)
These crispy shrimp fritters from Cadiz in southern Spain are the right gentle summertime snack. Pair them with a glass of dry sherry for an actual style of Andalucia!
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Servings: 4 servings
Energy: 199.19kcal
Directions
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Mix the all-purpose flour, chickpea flour, diced onion, chopped parsley, and a pinch of salt in a big bowl till effectively combined.
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Add the chilly water and blend to kind a clean, runny batter. Stir within the shrimp, ensuring they’re coated within the batter, then chill for half-hour for further crispy fritters.
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Pour rather less than an inch (2 centimeters) of olive oil into a big, shallow frying pan and set over medium-high warmth till the oil reaches about 360°F (182°C).
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As soon as the oil is heated, add tablespoons of the batter to the frying pan. The batter will broaden and crisp up. Add sufficient fritters to fill the pan with out them touching one another or the perimeters of the frying pan.
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Fry till they’re golden brown, turning them over midway by way of to brown each side.
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Use tongs to take away the fritters from the pan, permitting extra oil to drip again into the pan. Gently placed on a plate coated with paper towels and drain.
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Season with salt and serve scorching. Get pleasure from instantly!
Notes
- If you cannot purchase camarones (Spanish child shrimp), take away the tails, heads, and shells from common shrimp and lower them into small items.
- You should utilize frozen cooked shrimp, however be sure they’re fully thawed and dried earlier than cooking.
- If you cannot discover chickpea flour, you may substitute the identical quantity of wheat flour. Simply add a half teaspoon of turmeric to present the sunshine yellow tinge to the tortillitas.
- Chill the batter for half-hour earlier than frying for further crispy fritters.
Diet
Serving: 1serving | Energy: 199.19kcal | Carbohydrates: 31.56g | Protein: 12.39g | Fats: 2.11g | Saturated Fats: 0.23g | Polyunsaturated Fats: 0.82g | Monounsaturated Fats: 0.39g | Trans Fats: 0.003g | Ldl cholesterol: 44.65mg | Sodium: 219.94mg | Potassium: 274.27mg | Fiber: 3.2g | Sugar: 2.59g | Vitamin A: 262.98IU | Vitamin C: 3.09mg | Calcium: 39.33mg | Iron: 2.42mg
Images by Giulia Verdinelli
