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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.22/serving

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

Instructions

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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