Tortillitas de Camarones

Name: Tortillitas de Camarones
Ingredients: 4.5 oz fresh small shrimp (about 125 g); 1 onion; 3/4 cup all-purpose flour (about 100 g); 3/4 cup chickpea flour (about 100 g); 1 handful fresh parsley; 1 cup cold water (about 250 g); olive oil; salt

Chef Javier Fernandez @cook_2627309

Madrid

Tortillitas de Camarones

Chef Javier Fernandez @cook_2627309

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Ingredients

4.5 ozfresh small shrimp (about 125 g)
1onion
3/4 cupall-purpose flour (about 100 g)
3/4 cupchickpea flour (about 100 g)
1 handfulfresh parsley
1 cupcold water (about 250 g)
olive oil
salt

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Steps

1

Start by making the batter. In a bowl, combine both types of flour.
2

Finely chop the onion and add it to the bowl. Chop the parsley and add it as well.
3

Add the salt, shrimp, and water. Mix everything together until you have a fairly liquid batter.
4

Let the batter rest in the refrigerator for 30 minutes to 1 hour so the flavors blend and the flours absorb the other ingredients. The batter should be quite liquid; if it thickens during resting, add a little more water as needed.
5

Heat plenty of olive oil in a deep skillet until hot. Add a ladleful of the batter to the oil, holding the ladle close to the oil and gently spreading the batter. The batter will sink to the bottom; give it a gentle nudge with a slotted spoon so it rises and floats.
6

Fry until golden on one side, then flip to cook the other side until both are golden. Drain on a plate lined with paper towels. Serve hot.