Fried shrimp cakes tortillitas de camarones
Author Notes: Today we are making a tapas dish, it is crispy fried shrimp cakes Tortillitas de Camerones in Spanish. Made with organic chickpea flour. —The Tortilla Channel
Serves 6
- 1.5 cups chickpea flour
- 1 cup small pink shrimp or dried shrimp
- 1 tablespoon parsley
- 3 spring onion or scallions cut finely in small rings
- 1 tablespoon paprika powder
- 1-2 cups vegetable oil for pan frying (add more when needed)
- 1 cup water
- Put 1½ cup chickpea flour in a bowl
- Add the paprika powder and parsley
- Stir thoroughly the flour mixture before adding the water and stir some more
- Then add the scallion and stir
- Add the shrimp and stir as well
- Heat a skillet on medium to high heat
- Take two spoons and scoop the batter into the oil. Press them down in the oil so it becomes a think crisp small pancake
- Pan fry for about 2 minutes or when golden brown then turn the tortillitas de camarones
- When done take the tortillitas out of the pan and drain on a paper towel
- Serve immediately
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Snacks|Appetizers|Fish & Seafood|Beans & Legumes|Shrimp
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