Prawn Fritters - Tortillitas de Camarones
Spanish Tapas recipe for Prawn Fritters (Tortillitas
de Camarones) comes from Chef Ewa of Finca
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
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for Prawn Fritters
g (8 oz) peeled, raw prawns, thinly sliced
200 ml olive oil
1 lemon, quartered
55g chickpea flour
130 ml soda water
1/2 tsp smoked paprika (pimenton)
a pinch of bicarbonate of soda
to make Prawn Fritters
the flour into a bowl and slowly add the water mixing
with your fingertips. The batter should be between
single and double cream in consistency.
Add the paprika, bicarbonate of soda and salt, chill
for 20 minutes.
the oil and put a spoonful of the mixture into the
oil spreading it gently to form a small, flat pancake,
repeat with the rest of the mixture.
golden brown on one side turn the fritters over and
brown the other side.
them on kitchen towel.
immediately with lemon wedges on the side.