Crispy shrimp fritters (Tortillitas de camarones) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on August 27, 2015

    The fritters were too doughy. They would've been better with a lighter batter. I think the fritters could also have used some pimenton.

  • Breadcrumbs on August 01, 2015

    p. 28 - The three words in the title of this recipe all sound delicious to me on their own, together they proved to be irresistible and this was the first recipe I tabbed and made from this book! When my “batter” came out of the fridge it was more like pizza dough than the pancake batter described. I’d be interested to know if anyone has eaten these in a tapas bar to know how thin they should be. I settled for ¼ inch however I felt like the author intended to be thinner. Also, although my oil was very hot, it took some time for my fritters to brown though they did crisp up quite quickly. Fritters are drained on paper towel before serving. I served with a spritz of lime and some sea salt. These were delicious and it was hard to refrain from eating all of them myself. Without a doubt they were the unanimous favourite of the four tapas I prepared. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666123#9666123

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