Zucchini and Shrimp Delights
Zucchini and Shrimp Delights
Buñuelos de Calabacín y GambasPlease note: The dough for these delightful puffs should be prepared in advance and allowed to rest to achieve the perfect consistency. It is essential to fry them just before serving to savor their true freshness.Prepare several hours in advance
Ingrediënten
Makes approximately 12 delightful tapas
- 3 ounces of succulent shrimp
- ¼ teaspoon of sea salt
- ¼ cup of all-purpose flour
- ½ teaspoon of baking powder
- 1 large egg gently beaten
- ½ pound of zucchini coarsely grated
- 1 large garlic clove finely chopped
- A generous amount of freshly ground black pepper
- Premium olive oil for frying
Instructies
- Begin by bringing a small saucepan of water to a boil over high heat.
- Add the shrimp and reduce the heat to low, allowing them to simmer until they turn a delightful shade of pink, which should take about 2 to 3 minutes.
- Drain the shrimp and allow them to cool.
- Remove the shells and finely chop them into 1/4-inch pieces.
- In a small bowl, combine the sea salt, flour, and baking powder.
- Add the gently beaten egg, coarsely grated zucchini, chopped shrimp, garlic, and a generous sprinkle of freshly ground black pepper.
- Mix all these ingredients thoroughly until they form a harmonious blend.
- Cover the mixture and refrigerate it overnight, and be sure to drain off any excess liquid.
- Heat at least 1 inch of premium olive oil in a small skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
- Gently drop the prepared dough by rounded tablespoons into the hot oil.
- Fry them, turning gently once, until they achieve a luscious golden brown hue.
- With a slotted spoon, transfer these golden delights to a paper towel-lined plate to allow any excess oil to drain.
- Serve these delightful tapas while they are still hot, relishing the delightful combination of zucchini and shrimp.
