When Gary and Thomas went to Seville in 2024, Thomas told his Grandmother that the shrimp tortillas were one of the most delicious tapas he ever had. We were a little confused at first…tortillitas? But no eggs? With shrimp?
She had never heard of such a thing, so naturally, she immediately looked for recipes. This is what she found, and Thomas is absolutely right, they are delicious.
Shrimp Fritters
Ingredients
- 1/2 pound very small shrimp, or cut up shrimp, peeled
- 3/4 cup all-purpose flour
- 3/4 cup chick pea flour
- 1 cup cold water
- 1 green onion, diced
- 1/2 teaspoon turmeric
- 1 teaspoon fresh parsley, chopped
- olive oil
- salt
Instructions
- In a large bowl, combine both flours, green onion, turmeric, parsley, and a pinch of salt.
- Add water and mix into a smooth thin batter.
- Stir in the shrimp, turning to coat well, then fill the batter in the refrigerator for 30 minutes.
- Pour olive oil for frying into a skillet on medium-high heat.
- Test the oil temperature with a drop of batter. It should sizzle immediately but not burn. When ready, add 1 tablespoon of batter for each fritter, leaving space between each fritter to expand. Be careful not to crowd the pan.
- Fry until golden brown on both sides, use tongs to flip halfway, and to remove from the pan, allowing excess oil to drip back into the pan before placing fritters on a paper towel-covered plate to drain. Salt and serve immediately.
Notes
Note you can use all wheat flour instead of half chick pea flour, the result will be a slightly thicker tortillita.