Tuesday 25 July 2017

Shrimp Fritters

These are astonishingly good! The name sounds dull - possibly in spanish, it comes across better: 'tortillitas de camarones'. However you choose to call them, they are beyond mouth-watering, and are the best new culinary discovery I've made in a very long time. Served as a starter, they are very, very more-ish...
This recipe is another gem from Elizabeth Luard's 'Classic Spanish Cooking', which I highly recommend.

For about ten fritters:

Ingredients: 4 tbs bread flour; 1 tbs semola flour; 6 tbs water; 2 tbs oil; half tsp bicarbonate of soda; half tsp salt; quarter tsp paprika; 1 tbs finely chopped onion; 1 tbs chopped parsley; 125g finely chopped peeled shrimp. Oil, for frying.


1. Combine the flour, semola, salt, bicarbonate of soda and paprika in a bowl, and add to them the water and oil. Using a fork, mix well, to make a batter.

2. Stir into the batter the parsley, onion, and shrimp, and mix to amalgamate thoroughly.

3. In a wide, shallow pan (I use a large saute pan, for best results...you want something where the individual fritters have plenty of space around them), heat two fingers' depth of oil, until it starts to shimmer. It should be very hot.

4. Drop the batter into the oil in 1 tbs amounts. Allow to fry for about a minute, then flatten each one with the back of a metal spoon, and use a palette knife to ensure thay haven't got stuck to the bottom of the pan in the process. After a couple of minutes cooking, turn the fritters over - the underside should by now be a golden dark brown. Continue to cook for a couple more minutes, then take them out of the oil and drain them briefly on kitchen paper.

Serve while still hot. They are wonderful!

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