Crispy Shrimp Fritters

Want fritters that are both delicious and a little different? Add shrimp!

Recipe author

Servings:

Olive oil (for deep-frying)

Salt

Green onion (3 stalks, tops removed)

Flour

1.5

Parsley

Shrimp (small, peeled)

200

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 14 g

Fats 23 % 12 g

Carbohydrates 51 % 27 g

277 kcal

GI: 0 / 0 / 100

Cooking method

In Spain this dish is called "tortillitas" — what we'd call fritters. Here's how to make shrimp fritters. Put the shrimp in a saucepan, cover with water, and bring to a boil. As soon as the water boils, scoop the shrimp out with a slotted spoon and let them cool — and save 1 cup of the cooking water. Meanwhile, make the batter: combine the flour, parsley, and green onion. Mix well, then add a cup of the "shrimp water" and some salt. The batter should have the consistency of thick sour cream. Cover and refrigerate for an hour, along with the cooked shrimp. Chop the shrimp very fine — to about the size of coffee grounds — stir them into the batter, and mix thoroughly. Pour about 1 inch (2.5 cm) of olive oil into a deep pan and heat it until it's nearly smoking. Dip a tablespoon into the oil, scoop up some batter, drop it into the oil, and flatten it slightly. Fry about one minute per side: the fritters should turn an even golden color with lacy edges. Lift them out with a slotted spoon, letting the oil drain a bit, then set them on a paper-towel-lined plate. Serve the fritters hot.