Shrimp Fritters

These Shrimp Fritters are part of the traditional Spanish Tapas Menu. Originally from Andalusia, they are made with the little camarones abundantly found if that region of Spain. You can easily substitute them with regular shrimps. It is a hot, crispy, salty snack that I am sure will seduce you.

The mixture of all purpose and chickpea flours gives the fritters a crunchy coating. The paprika adds a little smokiness. As for the scallions and parsley they brighten up these cuties’ flavors. Squeeze some fresh lemon on top on the shrimp fritter before eating to add a ray of sunshine to your bite.

Bon Appétit!

 
 

Shrimp Fritters

recipe credits: Rafaella Sargi
Makes 20 fritters

Ingredients
1/2 cup All purpose flour
1/2 cup chickpea flour
1/2 teaspoon sweet paprika
3/4 teaspoon sea salt
1/4 teaspoon black pepper
3 eggs, lightly beaten
1/4 cup water
4 scallions, finely chopped
2 tablespoons flat parsley, finely chopped
1 lb (450 g) raw shrimps, peeled and deveined, chopped
2 Tablespoons extra virgin olive oil
1/2 cup vegetable oil
Lemon wedges (for serving)
Caper berries (for serving)

Directions
Scale and prep all the ingredients.
You will need a medium bowl, a strainer, plastic wrap, a large frying pan and a large plate lined with parchment paper.

In a medium bowl, sift the all purpose flour, chickpea flour, sweet paprika, salt and pepper. Add the lightly beaten eggs and mix until well combined. Pour the water and gently incorporate to loosen up the batter, and make it homogenous. Add the chopped shrimps, scallions and parsley. Mix until well combined. Cover with plastic wrap and let it rest for 45 minutes.

Heat the olive oil and vegetable oil in a large frying pan over medium-high heat. Working in batches, scoop a spoonful of batter into the hot oil and flatten it slightly. Fry on both sides until completely cooked through and golden.
Remove from the pan and let it drain on a large plate lined with paper towel.
Serve with lemon wedges and caper berries.

 

 

Recipe adapted from The Food of Spain, A journey for food lovers.