← Nouns Cooking · Spanish

Ingredients

• 100 g Gram (chickpea) flour
• 25 g plain flour
• 200 ml ice-cold water
• 150 g tiny raw shrimp (camarones), or raw prawns finely chopped
• 1 Spring onion, very finely chopped
• 2 tbsp Parsley, finely chopped
• 1 pinch Ground turmeric (optional)
• ½ tsp Salt
• 300 ml olive oil, for frying

Method

1. Whisk both flours, the salt and turmeric, if using, with the cold water until you have a smooth batter about as thin as single cream. Stir in the shrimp, onion and parsley.
2. Cover and chill for 30 min; a cold batter gives crisper, lacier fritters.
3. Heat 1 cm of oil in a wide frying pan over medium-high heat until very hot, about 180°C (350°F).
4. Stir the batter, then drop in level tablespoons and spread each one thin with the back of the spoon. It should sizzle and form lacy holes at once. Fry for 1–2 min a side until golden and crisp.
5. Drain on kitchen paper, sprinkle with a little salt and serve straight away with lemon or a cold beer.

Tips

• Use all chickpea flour to make them gluten-free; they will be a touch less lacy.
• Shellfish is a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar