Authentic home cooking from Spain, with US measurements. 
Shrimp Fritters (Tortillas de camarones)
A recipe from Cádiz, one of the iconic dishes from the region of Cádiz in Spain. Walking down the street eating fried seafood, shrimp, or your little fritter—what a treat and delight.
Shrimp Fritters (Tortillas de camarones)
A recipe from Cádiz, one of the iconic dishes from the region of Cádiz in Spain. Walking down the street eating fried seafood, shrimp, or your little fritter—what a treat and delight.
Open in Cookpad AppSteps
- 1
Finely chop the green onions and roughly chop the parsley so the pieces are visible in the fritters.
- 2
Place the flour in a bowl. If using chickpea flour, add about 1 teaspoon.
- 3
Add the whole shrimp, including the heads. The original recipe uses live shrimp, but you can cook them first in salted water if you prefer. If you do, use the cooled cooking water instead of tap water for the batter.
- 4
Add very cold water to the mixture. It's best to keep the water in the refrigerator until ready to use. Gradually add water to the batter until it reaches a yogurt-like consistency when stirred with a spoon. Finally, add salt to taste.
- 5
Once the batter is ready, heat a skillet over medium-high heat. Scoop some batter with a spoon and pour it into the skillet, spreading it from front to back to make a thin fritter. When both sides are golden, remove them from the pan. Enjoy!
- 6
Note: It's best to prepare the batter right before cooking. Use a large skillet so the fritters don't stick together. The oil should be very hot, as when frying fish, but not smoking. Place the cooked fritters on a plate lined with paper towels to absorb excess oil.
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