Spanish Tortillitas De Camarones Shrimp Cakes
Crispy, golden, and irresistibly packed with flavor, Spanish Tortillitas de Camarones, or Shrimp Cakes, are a traditional Andalusian delicacy that will transport your taste buds straight to the sun-soaked shores of Spain. These savory fritters are made with a batter of chickpea flour, aromatic herbs like parsley and chives, and a touch of smoky paprika, creating a perfectly light and crisp texture. Finely chopped shrimp and onions lend a delicate sweetness, while a quick fry in olive oil ensures a satisfyingly crunchy exterior. Ready in just 30 minutes, these shrimp cakes are the perfect appetizer or snack to pair with a squeeze of lemon or a side of creamy aioli. Whether you're hosting a tapas night or simply craving authentic Spanish flavors, these tortillitas are a must-try!
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Ingredients
- 200 g Raw shrimp (peeled, deveined, and finely chopped)
- 120 g Chickpea flour
- 30 g All-purpose flour
- 250 ml Cold water
- 2 tbsp Fresh parsley (finely chopped)
- 1 tbsp Fresh chives (finely chopped)
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 250 ml Olive oil (for frying)
- 50 g Onion (finely chopped)
Directions
Step 1
In a large mixing bowl, combine the chickpea flour and all-purpose flour. Whisk together to remove any lumps.
Step 2
Gradually add the cold water to the flour mixture, whisking until the batter is smooth and slightly thick, with the consistency of pancake batter.
Step 3
Add the chopped shrimp, parsley, chives, smoked paprika, onion, salt, and black pepper to the batter. Mix well to ensure the shrimp and seasonings are evenly distributed.
Step 4
Heat the olive oil in a large, shallow frying pan over medium-high heat. The oil should be hot but not smoking.
Step 5
Using a ladle or a large spoon, pour a small amount of batter into the hot oil, spreading it slightly to form a thin, round cake. Fry 3–4 cakes at a time, depending on the size of your pan, being careful not to overcrowd.
Step 6
Cook the tortillitas for 2–3 minutes on each side, or until golden brown and crispy.
Step 7
Remove the cooked shrimp cakes from the pan and place them on a plate lined with paper towels to drain excess oil.
Step 8
Repeat the process with the remaining batter until all the tortillitas are fried.
Step 9
Serve the tortillitas de camarones warm, garnished with extra chopped parsley if desired. Pair with a drizzle of lemon juice or a side of aioli for added flavor.
Nutrition Facts
| Serving size | (917.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2975.8 |
| Total Fat 259.8g | 0% |
| Saturated Fat 36.3g | 0% |
| Cholesterol 322mg | 0% |
| Sodium 2691.7mg | 0% |
| Total Carbohydrate 99.9g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 15.2g | |
| Protein 71.2g | 0% |
| Vitamin D 304IU | 0% |
| Calcium 232.0mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1737.0mg | 0% |
Source of Calories