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
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