Spain·Andalusia·Cádiz
Tortillitas de camarones
Cádiz shrimp fritters
Thin, crisp fritters of wheat and chickpea flour with whole tiny shrimp, a classic fried dish of the Bay of Cádiz.
- Preparation
- 15 min
- Cooking
- 15 min
- Total time
- 30 min
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
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Preparation
Tips
- Very cold water helps them turn out crisp; if you can, chill it beforehand.
- The batter should be rather liquid and well hydrated: that gives thin fritters with holes.
- The oil must be very hot (around 180 °C) so they fry quickly and do not soak up grease.
- Eat them freshly made; resting softens them.
Variations
- Small whole shrimp are used; if you cannot find them, other tiny shrimp will change the taste of the dish.
- Some recipes include finely chopped onion or spring onion, and some add pepper to taste.
Story of the recipe
Tortillitas de camarones: where it comes from.
Tortillitas de camarones are a typical fried dish of the province of Cádiz; both Cádiz city and San Fernando claim their origin. They became very popular in the 19th century, though they may be considerably older.
According to some authors, the dish may have formed under the influence of the Genoese colony in Cádiz, which would have contributed a batter similar to Italian farinata, combined with the Spanish tradition of gachuelas. This is a hypothesis, not a documented fact.
By RecetarioMundo.