Tortillitas de Camarones

Camarones, do you know them?

Camaron means shrimp in English.

These very small shrimps are used in Cádiz as bait to catch big fish. Because they are so small, you can't peel them and they are processed with head and tail.

On the Costa del Sol you can eat them fried in many chiringuitos but they are also processed as a tapa: tortillitas de camarones, very popular in Cádiz.

I ate them there for the first time when we docked with a cruise ship.

The origin of these tortillitas goes back to the 16th century but became more popular in the 19th century.

Do you want to use them yourself? They are delicious, preferably use fresh camarones.

Here is my recipe. There are many variations, I do it like this.

-Tortillitas de camarones is a 'shrimp fritter'. The batter is made with wheat flour, chickpea flour, water, shallot, small clove of garlic, parsley, pepper-salt and camarones. (are you gluten intolerant? Then you only use chickpea flour)

You can fry them in a pan with a lot of olive oil, I did it on our Ofyr and had made a starter of it.

-Fried camarones is very simple. You sprinkle them with flour to fry (you can buy this in every supermarket in Spain: harina para freir), knock off the excess flour and fry them briefly in the deep fryer.

Buen Provecho♥