Entree: Spain – Andalusia – Tortilla de Camarones (Crisp Andalusian shrimp fritters made from a thin, herbed batter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 25 min

Total 40 min

Ingredients

- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) chickpea (garbanzo) flour
- 1 large egg
- 1 cup (240 ml) cold water
- 1/2 cup (120 ml) cold beer or sparkling water
- 1/2 tsp (2 g) baking powder (optional, for slightly puffier fritters)
- 1 tsp (6 g) fine sea salt
- 1/2 cup (80 g) finely chopped onion or shallot
- 1/4 cup (15 g) fresh parsley, finely chopped
- 10 oz (285 g) small shrimp, peeled and coarsely chopped (use tiny shrimp or chopped medium shrimp)
- Olive oil or sunflower oil for frying, about 2 cups (480 ml) or enough for shallow frying
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a mixing bowl whisk together the all-purpose flour, chickpea flour, baking powder (if using), and salt. Add the egg, cold water, and cold beer and whisk until a thin, smooth batter forms. Stir in the chopped onion, parsley, and chopped shrimp. Let the batter rest 20–30 minutes in the refrigerator to hydrate.
2. Heat about 1/4 inch (0.635 cm) of oil in a wide skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C). Drop tablespoonfuls of batter into the hot oil, leaving space between each. Fry in batches, 2–3 minutes per side, until edges are crisp and golden.
3. Transfer fritters to paper towels to drain briefly. Serve immediately with lemon wedges and a sprinkle of extra parsley.

1. In a mixing bowl whisk together the all-purpose flour, chickpea flour, baking powder (if using), and salt. Add the egg, cold water, and cold beer and whisk until a thin, smooth batter forms. Stir in the chopped onion, parsley, and chopped shrimp. Let the batter rest 20–30 minutes in the refrigerator to hydrate.
2. Heat about 1/4 inch of oil in a wide skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C). Drop tablespoonfuls of batter into the hot oil, leaving space between each. Fry in batches, 2–3 minutes per side, until edges are crisp and golden.
3. Transfer fritters to paper towels to drain briefly. Serve immediately with lemon wedges and a sprinkle of extra parsley.