TORTILLITAS DE CAMARONES (Spanish shrimp fritters, about 12)

1/3 cup olive oil

½ small yellow onion, finely chopped

12 ounces raw medium shrimp, peeled, deveined and finely chopped

¼ cup chickpea flour (available from Nuts.com)

2 tablespoons all-purpose flour

2 tablespoon roughly chopped parsley

1 teaspoon baking powder

½ teaspoon hot paprika

kosher salt and freshly ground black pepper to taste

lemon wedges, for serving

 

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1. Heat 2 tablespoons of the oil in a 12 inch skillet over medium high heat. Add the onions and cook, stirring, until soft, about 6 minutes. Transfer the onions t0 a bowl and add the shrimp, both flours, parsley, baking powder, paprika, salt and 5 tablespoons water. Stir to combine thoroughly and set batter aside for 10 minutes.

2. Heat remaining oil in skillet over medium-high heat and, working in batches, add 2 tablespoons, batter and cook, flipping once, until golden brown and crisp at the edges, about 3 minutes. Using a spatula, transfer to paper towels to drain. Season with salt and pepper and serve with lemon wedges.

 

from Saveur Magazine, December, 2012