📝 About This Recipe
A crown jewel of Cadiz, these ultra-thin, lace-like shrimp fritters are a masterclass in texture and coastal flavor. Crafted from a delicate blend of chickpea and wheat flours, they shatter upon the first bite to reveal sweet, tiny shrimp and fragrant parsley. This authentic recipe captures the essence of a sun-drenched Spanish tapa, offering a golden, translucent crunch that is truly addictive.
🥗 Ingredients
The Batter Base
- 100 grams Chickpea flour (besan) (sifted to remove lumps)
- 100 grams All-purpose wheat flour (provides the necessary gluten for structure)
- 450-500 ml Ice-cold water (must be very cold to ensure crispiness)
- 1 teaspoon Sea salt (adjust to taste)
Aromatics and Seafood
- 150 grams Small shrimp (Camarones) (raw, very small; if using larger shrimp, chop into pea-sized bits)
- 3 pieces Scallions or Green Onions (finely minced, white and light green parts only)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
- 1/4 teaspoon Sweet Spanish Paprika (Pimentón) (optional, for a hint of color)
For Frying
- 2 cups Extra Virgin Olive Oil (for shallow frying; use a mild variety)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, all-purpose flour, and salt until well combined.
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2
Slowly pour in the ice-cold water while whisking constantly. The goal is a very thin, runny consistency, similar to heavy cream or a thin crepe batter.
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3
Add the finely minced scallions, chopped parsley, and the small shrimp to the batter. Stir gently to distribute the ingredients evenly.
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4
Let the batter rest at room temperature for about 10-15 minutes. This allows the flours to hydrate properly, which prevents the fritters from falling apart.
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5
Place a large, heavy-bottomed non-stick skillet over medium-high heat and add about 1/2 inch of olive oil.
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6
Test the oil temperature by dropping a tiny bit of batter into the pan; it should sizzle immediately and rise to the surface.
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7
Give the batter a quick stir (the flour tends to settle). Use a small ladle to pour about 2-3 tablespoons of batter into the hot oil.
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8
Immediately use the back of the ladle or a spoon to spread the batter out into a thin, wide circle. The thinner the batter, the crispier the 'lace' will be.
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9
Fry only 2 or 3 tortillitas at a time to avoid overcrowding the pan and dropping the oil temperature.
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10
Cook for 2-3 minutes on the first side until the edges are golden brown and the center looks set and translucent.
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11
Carefully flip the tortillita using a slotted spatula and fry for another 1-2 minutes until both sides are golden and crispy.
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12
Remove the fritters and place them on a wire rack set over paper towels to drain. Avoid stacking them, as the steam will make them soggy.
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13
Repeat the process with the remaining batter, stirring the bowl before each new batch.
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14
Serve immediately while piping hot for the maximum crunch experience.
💡 Chef's Tips
Use the coldest water possible to create a temperature shock that results in a crispier texture. If you cannot find tiny 'camarones', use larger raw shrimp but chop them into very small pieces so they cook instantly. The batter should be much thinner than pancake batter; if it feels thick, add a tablespoon of water at a time. Maintain the oil temperature consistently; if the oil is too cool, the fritters will absorb grease and become heavy. Always use a non-stick pan to ensure the delicate, lacy edges don't tear when you try to flip them.
🍽️ Serving Suggestions
Serve with a chilled glass of dry Manzanilla or Fino Sherry for the ultimate Cadiz pairing. A light squeeze of fresh lemon juice over the top cuts through the richness of the fried batter. Pair with a side of 'Alioli' (garlic mayonnaise) for dipping, though purists eat them plain. Serve as part of a tapas spread alongside marinated olives and salty Marcona almonds. Enjoy as a light lunch with a crisp green salad tossed in a simple lemon vinaigrette.