Spanish Prawn Fritters Recipe
Spanish Prawn Fritters Recipe or Tortillitas des Camorones as they are called in Spanish. These fritters are very popular throughout Spain, but most consumed in the province of Cadiz in the south of Spain, this easy to make recipe is perfect served as a tapas with homemade yogurt aioli and if you love seafood are one of the Best Spanish Tapas you will ever Taste. They can be made with either Prawns or Shrimps.
Ingredients
Fritters
175g prawns or shrimps (peeled and deveined), chop or mince finely. The pieces should be the size of coffee grounds.
175g chickpea flour or plain flour
½ tsp baking powder
1 tbsp white wine
300ml water
2 spring onions, white part and a little of the tender green tops. finely sliced
1 tbsp chopped parsley
1/2 teaspoon of smoked paprika (optional)
Salt and Pepper
Olive Oil for frying
Yogurt Aioli
1 clove of garlic
1 cup Greek yogurt
1/2 tsp lemon juice
1/2 tsp dried parsley
1 tbsp extra virgin Spanish olive oil
sea salt & black pepper
Spanish Prawn Fritters Recipe
Method
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley,) season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover and place in the fridge.
Fritters
If using Shrimps - In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed
Sift the flour, baking powder, and a pinch of salt into a bowl. Make a well in the middle, and add 300ml water and the wine, Mix this well until you have a nice smooth batter, add the parsley and spring onions, paprika (if using). The texture should be slightly thicker than a pancake batter. Cover and refrigerate for 1 hour
Remove the batter from the refrigerator, add the Prawns/shrimp, and fold gently.
Pour ½ cm of oil into a large pan, and get it on a high heat. You want it hot but not smoking - you can test the perfect temperature by dropping a little batter in, which should sizzle and start cooking immediately.
Drop large spoonfuls of the prawn batter into the hot oil, and allow them to puff up and cook for about two minutes. Turn them regularly, and don’t overcrowd your pan! 2-3 at a time is fine. When golden all over, remove with a slotted spoon, drain on some kitchen paper.
Keep the fritters warm in a low oven whilst cooking the rest.
Add the yogurt aioli to a bowl and place it on a plate, decorate the shrimp fritters on the plate and garnish with a couple slices of lemon.
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