How to cook
These shrimp fritters are typical for the Andalusian region and especially Cadiz. They are prepared with mini shrimp, which they call Camaroni.
As a last resort, they can be made with larger shrimps, but then they must be peeled and chopped. In this case, the tiny shrimp are added whole, with the shells, as they are fragile and tender.
Making Tortillitas de Camarones is very simple and easy.
Finely chop the spring onions and parsley.
Mix the two types of flour together with the salt, add the onions and parsley. Pour cold water and mix everything very well. The mini shrimp are also added.
The perfect density of the mixture should be such that when you scoop it and put in heated oil, it spreads out and does not stand like a lump. If this happens (depending on the flour you use), add more water to dilute it. If you think that the mixture is too thin, add more flour.
Fry the mini fritters until they aquire a golden color and then place them onto kitchen absorbent paper, as they absorb a lot of fat.
Serve them warm with a quality white wine or beer.
As a recommendation, if you want the fritters to be more crunchy, leave the mixture for 30 minutes in the refrigerator before moving on to frying.
You can also fry them in less fat, such as olive oil, by using a quality pan with a non-stick bottom. That way they will absorb less fat.
Enjoy your meal!