Tortilla de Camarones (Shrimp Fritters)

Crispy and flavorful shrimp fritters made with chickpea flour and tiny shrimp, a classic Andalusian tapa.

Prep Time

15 minutes

Total Time

45 minutes

Calories

845

Level

Easy

Yields

4 servings

Cost

£1.22

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

150gChickpea Flour (Besan)(Sifted to remove lumps)

£0.60

200mlWater(Cold)

200gTiny Shrimp (Camarones)(Fresh or frozen (thawed and drained well))

£3.50

2tbspFresh Parsley(Finely chopped)

£0.30

1stalkScallions (Green Onions)(Thinly sliced)

£0.25

As neededOlive Oil(For frying)

£0.15

0.5tspSalt(Or to taste)

£0.01

PinchBlack Pepper(Freshly ground, to taste)

£0.01

0.3tspTurmeric(Optional, for color and flavor)

£0.05

Total Cost

£4.87

£1.22 per serving

The Method

1
In a large bowl, whisk together the sifted chickpea flour, salt, pepper, and turmeric (if using).
2
Gradually add the cold water while whisking continuously to prevent lumps. The batter should be smooth and have a consistency similar to pancake batter. Let the batter rest for 15 minutes.
3
Gently fold in the tiny shrimp, chopped parsley, and sliced scallions into the chickpea flour batter.
4
Heat about 1 inch of olive oil in a large frying pan or deep fryer over medium-high heat. The oil should be hot enough to quickly sizzle the batter but not so hot that it burns.
5
Carefully drop spoonfuls (about 2-3 tablespoons) of the shrimp batter into the hot oil, being careful not to overcrowd the pan. Fry in batches.
6
Fry for 2-3 minutes per side, or until the fritters are golden brown and crispy. Turn the fritters gently with a slotted spoon to ensure even cooking.
7
Remove the fried fritters from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
8
Serve the Tortilla de Camarones immediately while they are hot and crispy. Garnish with extra parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (163g)

845 kcal / 3535 kJ

Carbs

79g

30% of RDA

Fat

34g

49% of RDA

Protein

59g

118% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

3 g

3% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Make sure the oil is hot enough before frying to achieve a crispy texture. Test the oil by dropping a small amount of batter into it; it should sizzle immediately.

Don't overcrowd the pan, as this will lower the oil temperature and result in soggy fritters. Fry in batches.

For extra crispy fritters, double-fry them. Fry them once at a lower temperature to cook them through, then fry them again at a higher temperature to crisp them up.

Serve with a squeeze of lemon juice or a side of aioli for dipping.

Cooking Equipment

Large bowl

Whisk

Large frying pan or deep fryer

Slotted spoon or spider

Wine Pairings

No wine pairing suggestions available for this recipe.

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