How about a mid-week quickie? Those spanish shrimp fritters are versatile yet quick to make. They are a great starter, a side dish or work as a part of some tapas. Whatever you fancy. My favourite version is filled with shrimps, but bacalao (salt cod – Thanks, Annemarie!) is also a very popular addition to those fritters in spain. As so often with my recipes here, this is a dish I had since I was a little kid. My spanish grandmother and later my mother would make them regularly and now I carry on with this tradition.
Tortillas de gambas - Spanish shrimp fritters
- 1 cup flour
- 1 tsp instant dry yeast
- 2 tbsp parsley chopped finely
- 2 cloves of garlic chopped finely
- 1 egg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 pinch of yellow food coloring
- 3/4 cup of water
- 8 king prawns roughly chopped
- Oil for frying
- In a large bowl mix flour and yeast.
- Add the parsley, garlic, egg, salt, pepper, food coloring and water.
- Mix well until it comes all together in a thick batter.
- In a large frying pan heat 1 inch deep of frying oil to 365° F / 190° C
- Add the shrimp chunks to the better and stir to combine.
- With a tablespoon drop dollops of batter carefully into the hot oil. Fry from both sides until lightly brown.
- Take out and leave to drain on some paper towels. Serve hot or cold!