Tortilla de gambas – Spanish shrimp fritters

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

Light fluffy fritters filled with shrimps.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Ingredients

• 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

Instructions

• 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!