Tortillitas de Camarones (Spanish Shrimp Fritters)

white plate of tortillitas de camarones.

5 from 13 votes

Tortillitas de Camarones (Spanish Shrimp Fritters)

These crispy shrimp fritters from Cadiz in southern Spain are the perfect light summertime snack. Pair them with a glass of dry sherry for a real taste of Andalucia!

Prep Time1

Cook Time20

Total Time1 20

Course: Appetizer

Cuisine: Spanish

Servings: servings

Calories: 199.19kcal

Author: Lauren Aloise

Ingredients

5 ounces fresh camarones (baby shrimp) or shrimp cut in small pieces
¾ cup all-purpose flour
¾ cup chickpea flour
1 cup cold water
1 small spring onion finely diced
good quality virgin or extra virgin olive oil preferably Spanish
fresh parsley finely chopped

US Customary - Metric

Instructions

Combine the all-purpose flour, chickpea flour, diced onion, chopped parsley, and a pinch of salt in a large bowl until well mixed.
Add the cold water and mix to form a smooth, runny batter. Stir in the shrimp, making sure they are coated in the batter, then chill for 30 minutes for extra crispy fritters.
Pour a little less than an inch (2 centimeters) of olive oil into a large, shallow frying pan and set over medium-high heat until the oil reaches about 360°F (182°C).
Once the oil is heated, add tablespoons of the batter to the frying pan. The batter will expand and crisp up. Add enough fritters to fill the pan without them touching each other or the edges of the frying pan.
Fry until they are golden brown, turning them over halfway through to brown both sides.
Use tongs to remove the fritters from the pan, allowing excess oil to drip back into the pan. Gently put on a plate covered with paper towels and drain.
Season with salt and serve hot. Enjoy immediately!

Notes

If you can't buy camarones (Spanish baby shrimp), remove the tails, heads, and shells from regular shrimp and cut them into small pieces.
You can use frozen cooked shrimp, but make sure they are completely thawed and dried before cooking.
If you can't find chickpea flour, you can substitute the same amount of wheat flour. Just add a half teaspoon of turmeric to give the light yellow tinge to the tortillitas.
Chill the batter for 30 minutes before frying for extra crispy fritters.

Nutrition