Buñuelos de CamaronesSucculent Shrimp Fritters, a beloved specialty of Cádiz, can be found on the menus of local restaurants and street stands. These fritters are at their best when made with tiny camarones (shrimp).
Succulent Shrimp Fritters
Buñuelos de CamaronesSucculent Shrimp Fritters, a beloved specialty of Cádiz, can be found on the menus of local restaurants and street stands. These fritters are at their best when made with tiny camarones (shrimp).
Equipment
- medium skillet
Ingredients
MAKES ABOUT 10 TAPAS
- 3 tablespoons of olive oil
- 3 tablespoons of finely chopped onion
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 1/8 teaspoon of ground paprika
- 3 tablespoons of all-purpose flour
- 7 tablespoons of water
- 3/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/4 pound of small shrimp peeled and finely chopped
- Olive oil for frying
Instructions
- In a medium skillet, heat the 3 tablespoons of olive oil over low heat.
- Add the chopped onion and parsley, cover, and cook while stirring until the onion becomes tender.
- Stir in the paprika.
- In a small bowl, mix the flour, water, salt, and baking powder.
- Stir in the onion mixture and the chopped shrimp.
- Wipe out the skillet.
- Heat at least 1/4 inch of oil in the skillet over medium-high heat, or better yet, use a deep fryer set at 375°F, until a cube of bread browns quickly.
- Drop the batter by rounded tablespoons into the hot oil, spreading it into thin 2.
- 5-inch pancakes with the back of a spoon that has been dipped in hot oil.
- Cook, turning the fritters once, until they become golden and crisp on both sides.
- Use a slotted spatula to transfer them to paper towels, allowing them to drain.
Notes & Wine Advice
Serve these delectable shrimp fritters while they are hot.
Enjoy your Shrimp Fritters!