Spanish Tortillitas De Camarones Shrimp Cakes
Crispy, golden, and irresistibly packed with flavor, Spanish Tortillitas de Camarones, or Shrimp Cakes, are a traditional Andalusian delicacy that will transport your taste buds straight to the sun-soaked shores of Spain. These savory fritters are made with a batter of chickpea flour, aromatic herbs like parsley and chives, and a touch of smoky paprika, creating a perfectly light and crisp texture. Finely chopped shrimp and onions lend a delicate sweetness, while a quick fry in olive oil ensures a satisfyingly crunchy exterior. Ready in just 30 minutes, these shrimp cakes are the perfect appetizer or snack to pair with a squeeze of lemon or a side of creamy aioli. Whether you're hosting a tapas night or simply craving authentic Spanish flavors, these tortillitas are a must-try!
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Recipe Information
Ingredients
- 200 g Raw shrimp (peeled, deveined, and finely chopped)
- 120 g Chickpea flour
- 30 g All-purpose flour
- 250 ml Cold water
- 2 tbsp Fresh parsley (finely chopped)
- 1 tbsp Fresh chives (finely chopped)
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 250 ml Olive oil (for frying)
- 50 g Onion (finely chopped)
Instructions
In a large mixing bowl, combine the chickpea flour and all-purpose flour. Whisk together to remove any lumps.
Gradually add the cold water to the flour mixture, whisking until the batter is smooth and slightly thick, with the consistency of pancake batter.
Add the chopped shrimp, parsley, chives, smoked paprika, onion, salt, and black pepper to the batter. Mix well to ensure the shrimp and seasonings are evenly distributed.
Heat the olive oil in a large, shallow frying pan over medium-high heat. The oil should be hot but not smoking.
Using a ladle or a large spoon, pour a small amount of batter into the hot oil, spreading it slightly to form a thin, round cake. Fry 3–4 cakes at a time, depending on the size of your pan, being careful not to overcrowd.
Cook the tortillitas for 2–3 minutes on each side, or until golden brown and crispy.
Remove the cooked shrimp cakes from the pan and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining batter until all the tortillitas are fried.
Serve the tortillitas de camarones warm, garnished with extra chopped parsley if desired. Pair with a drizzle of lemon juice or a side of aioli for added flavor.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.7 g | 333% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 15.5 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
