Shrimp fritter Cadiz style is one of the characteristic dishes of this Spanish region which has a varied and spectacular gastronomy that incorporates the use of olive oil to fish, meat and seafood.
Today we will teach you how to prepare these Spanish fritters at best style of Cadiz gastronomy, as if you were in the best restaurant in the area.
- 300 grams of shrimp
- 100 grams of wheat flour
- 100 grams of chickpea flour
- One fresh bay leaf
- A handful of parsley stalks
- 1 sprig of thyme
- A few peppercorns
- 1 heaping tablespoon of chopped coriander (wash well, use the stems and leaves)
- 1 heaping tablespoon chopped parsley (flat or curly)
- 2 heaping tablespoons thinly sliced chives or scallions
- Salt and pepper to taste
- Heat water in a small pot adding the parsley stalks, thyme and peppercorns. Once the water boils add the shrimp and cook for 1 minute.
- Peel, devein and then chop the semi-cooked shrimp. Pour the shells into the broth and cook until you have a fresh, aromatic and concentrated broth, let it cool and then strain it. Set aside in a bowl
- Put the chickpea and wheat flour in a bowl, add the strained shrimp stock in small quantities and whisk until the batter has the consistency of a thick double cream. Now add the chopped shrimp and herbs, adjust the seasoning and try not to make the batter too salty.
- Heat enough olive oil for frying in a shallow frying pan. Heat the oil just enough so that it sizzles but doesn’t smoke.
- Stir the batter a little and using a spoon, carefully add it to the pan and fry each side for about 2 minutes. Remove and place on a plate to serve these delicious Cadiz shrimp fritters.
- Do not leave the shrimp in the boiling water longer than recommended, it is better if they are a little raw, they will cook back into the batter.
- You can keep this Cadiz shrimp omelette batter in the fridge for a few hours until you need it.
We hope you liked this Spanish shrimp fritter, you can serve it hot with or without sauces, you can also add lemon juice. Enjoy it with something cold to drink, a manzanilla wine or a Fino, it will transport you straight to the sunny coast of the deep south of Spain.