Succulent Shrimp Fritters
Buñuelos de CamaronesSucculent Shrimp Fritters, a beloved specialty of Cádiz, can be found on the menus of local restaurants and street stands. These fritters are at their best when made with tiny camarones (shrimp).
Equipment
- medium skillet
Ingrediënten
MAKES ABOUT 10 TAPAS
- 3 tablespoons of olive oil
- 3 tablespoons of finely chopped onion
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- ⅛ teaspoon of ground paprika
- 3 tablespoons of all-purpose flour
- 7 tablespoons of water
- ¾ teaspoon of salt
- ½ teaspoon of baking powder
- ¼ pound of small shrimp peeled and finely chopped
- Olive oil for frying
Instructies
- In a medium skillet, heat the 3 tablespoons of olive oil over low heat.
- Add the chopped onion and parsley, cover, and cook while stirring until the onion becomes tender.
- Stir in the paprika.
- In a small bowl, mix the flour, water, salt, and baking powder.
- Stir in the onion mixture and the chopped shrimp.
- Wipe out the skillet.
- Heat at least 1/4 inch of oil in the skillet over medium-high heat, or better yet, use a deep fryer set at 375°F, until a cube of bread browns quickly.
- Drop the batter by rounded tablespoons into the hot oil, spreading it into thin 2.
- 5-inch pancakes with the back of a spoon that has been dipped in hot oil.
- Cook, turning the fritters once, until they become golden and crisp on both sides.
- Use a slotted spatula to transfer them to paper towels, allowing them to drain.
Notes / Tips / Wine Advice:
Serve these delectable shrimp fritters while they are hot.
Enjoy your Shrimp Fritters!
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