Shrimp Pancakes
Tortillitas de CamaronesShrimp pancakes, a specialty of Cádiz, continue to be a delightful dish found in local restaurants and street stands. For this updated version, we're incorporating a few tweaks for a modern twist.
Ingrediënten
- 3 tablespoons olive oil
- 3 tablespoons finely chopped onion
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ⅛ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 7 tablespoons water
- ¾ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ pound small shrimp peeled and finely chopped
- Olive oil for pan-frying
Instructies
- Heat 3 tablespoons of olive oil in a medium skillet over medium-low heat.
- Add the onion and parsley, cover, and cook, stirring occasionally, until the onion is tender.
- Stir in the smoked paprika.
- In a small bowl, whisk together the flour, water, sea salt, and baking powder.
- Add the onion mixture and chopped shrimp, stirring until well combined.
- Wipe out the skillet.
- Heat at least ¼ inch of olive oil in the skillet over medium-high heat or use a deep fryer set at 375°F.
- To check if the oil is ready, drop a small amount of batter; it should quickly brown.
- Spoon rounded tablespoons of the batter into the hot oil, spreading it into thin 2½-inch pancakes with the back of a spoon that has been dipped in hot oil.
- Cook, turning once, until golden and crisp on both sides.
- Transfer the cooked pancakes to paper towels using a slotted spatula to drain excess oil.
Notes / Tips / Wine Advice:
Serve hot as tapas or appetizers.
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