Shrimp Fritters (tortillitas de camarones)

Shrimp Fritters (tortillitas de camarones)

These fritters are a special treat at my house. They are from the Mediterranean the Beautiful Cookbook.






Shrimp Fritters (tortillitas de camarones)

1 cup finely chopped onion
4 tablespoons finely chopped fresh flat-leaf (Italian) parsley
2 tablespoons fresh chives
1/2 pound small shrimp, peeled, deveined and coarsely chopped
grated zest of 1 lemon
1 cup all-purpose flour
1/3 cup chickpea flour or additional all-purpose flour
salt and freshly ground pepper
vegetable or olive oil for deep frying
lemon wedges

In a bowl, combine the onion, parsley, chives, shrimp, lemon zest and salt and pepper to taste. Stir in just enough water to make a mixture that has the consistency of a thick pancake batter (about 2 cups). Cover and refrigerate for 3  hours.

Pour oil into a deep saute pan to a depth fo 1/4 to 1/2 inch and heat to 325-350 degrees F. or until a dab of shrimp mixture sizzles almost immediately upon being dropped into it. When the oil is ready, drop the shrimp mixture by tablespoonfuls into the oil and flatten with a spatula; do not crowd the pan. Fry until golden on the first side, then turn and fry until golden and crisp on the second side, about 3-4 minutes total cooking time. Using a slotted spoon, remove to paper towels and drain briefly.

Arrange on a warmed platter and serve at once with lemon wedges.


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