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Add a photoTortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace...
Ингредиенты
- 1 cup all-purpose flour
- 1 cup chickpea flour
- 1 cup camarones (you can substitute shelled shrimps, but not too big. It won't be the genuine thing, but I'm sure it will be delicious anyway)
- 1 cup finely diced onion and parsley
- 2 cups water
- 1 teaspoon sea salt
- Virgin olive oil for frying
Инструкции
- Mix thoroughly both flours with the water to avoid any lumps.
- Add the rest of the ingredients, mix well.
- Leave the mixture to rest for 2-3 hours for the flours to hydrate.
- Pour olive oil in a shallow and wide pan to a height of 1-1.5cm and put the pan on medium-high heat.
- When the oil is hot, pour a tablespoon of the batter in the oil.
- Pat it with the spoon back to spread it a bit and get a thin tortilla. The oil temperature is recommended not to go above 80ºC (the oil will splash quite a bit, so prepare yourself to make a mess on your range)
- Put in the pan as many tablespoons of batter as you can fit.
- Flip them over when they are nicely browned on one side after a couple of minutes.
- Place them on a paper towel as you go to absorb some of the oil (yes, they do soak quite some oil).
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 187mg | 5% |
| Total Carbs 27.01g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.74g | 2% |
| Protein 5.85g | 9% |
