Name: Shrimp fritters (Tortillitas de camarones)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: Extra virgin olive oil, for frying; Pinch of salt; 2 cups (500 ml) cold water; 9 oz (250 g) head-on Spanish camarones (very tiny shrimp), left whole, or peeled regular-size shrimp, sliced thinly; 1 tablespoon flat-leaf parsley, leaves finely chopped; 3–4 scallions, finely chopped; 1¼ cups (5½ oz/150 g) all-purpose flour; 1½ cups (5½ oz/150 g) chickpea flour

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

If there is one tapa that El Faro is famed for throughout Andalucía and indeed Spain, it is shrimp fritters. Nowhere are they surpassed in delicate laciness and fine, crisp texture, although restaurants in Sanlúcar de Barrameda put up a strong fight. The recipe originated in San Fernando, a working town on the mainland at the start of the Cádiz isthmus, where salt flats and marshes are much loved by tiny shrimp (camarones). The crustacean even gave their name