Tortillitas de camarones — thin tiny-shrimp fritters
A fluid wheat-and-chickpea batter with tiny shrimp, fried in thin rounds.
Active time45 min
Cooking30 min
Total1 h
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Ingredients
- 1 bulbed spring onion
- 200 g tiny whole raw thin-shelled shrimp (camarón)
- 1 pinch of ground cumin
- 1 pinch of ground turmeric
- 1000 ml cold water
- 150 g plain wheat flour
- 50 g chickpea flour
- 500 ml mild olive oil
- 500 ml extra virgin olive oil
- 1 pinch of fine salt
Preparation
Mix the flours, cumin, turmeric and salt. Gradually whisk in 750 ml cold water until smooth. Peel and very finely chop the onion. Add it with the tiny shrimp. Gradually add some of the remaining water, up to 250 ml, only as needed for a very fluid batter that spreads easily. Some water may remain.
Use for the recipe: half a bulbed spring onion (prepare 1 bulbed spring onion).
half a bulbed spring onion200 g tiny whole raw thin-shelled shrimp (camarón)1 pinch of ground cumin1 pinch of ground turmeric1000 ml cold water150 g plain wheat flour50 g chickpea flour1 pinch of fine salt- mixing bowl
- whisk
- knife
- chopping board
Combine the oils in a wide, tall pan with generous space below the rim. Heat to about 180 °C without smoking. Add small ladlefuls of batter and immediately spread very thin, without crowding the oil. Fry until golden, turning carefully if needed, until crisp and the shrimp are cooked. Drain on kitchen paper. Stir the batter between batches and serve at once.
500 ml mild olive oil500 ml extra virgin olive oil- large stockpot
- cooking thermometer
- ladle
- slotted spoon
- kitchen paper
- plate
Allergens
- Crustaceans
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration