BABY SHRIMP FRITTER PANCAKES (TORTILLITAS DE CAMARONES)

Today we’re going to prepare and share with you a very typical specialty from our own Cadiz province, “las tortillitas de camarones”, or baby Shrimp Fritter Pancakes.  Not just because it’s my mother, but her’s are always spectacular.  They are the very best “tortillitas” that you could ever eat.  And the best thing of all, they are very easy to prepare J You’ll see!!! By the way, if you don't find baby shrimps you can also use normal shrimps, dinely diced or cod.

Difficulty:  Easy
Preparation Time:  15 minutes + 1 hour in the refrigerator

INGREDIENTS:
* 1 White Onion, finely diced
* 8-9 oz. (1/4 kg) of baby shrimp (camarones)
* 6 tbsp Garbanzo Flour (special for tortillitas—e.g. panaderas brand)
* 2 tbsp All Purpose Flour
* 1/2 Bouillon cube fish stock
* 1 Bunch Parsley, finely chopped
* Red or Yellow Food Coloring
* Mild Olive Oil


DIRECTIONS:

* In a mixing bowl, add the following ingredients:

   - Finely diced onion, the baby shrimp, the finely chopped parsley, the flour, the ½ fish stock cube, and a few drops of the food coloring

* Mix well, then while continuing to stir, slowly add cold water a small amount at time until a batter consistency forms, neither too thick nor too runny

* Cover the bowl with plastic wrap and refrigerate for an hour to allow the batter to cool

* Add an abundant amount of the mild Olive Oil to a frying pan, heat to Med-High to High, then slowly add table spoonfuls of the batter, spreading it out so the fritter cakes are thin

* Allow them to darken and become crispy before turning and repeat on the other side.  Remove from the pan and place them to drain on absorbent paper.

*And ready to eat!  You’ll see how tasty and great they’re going to come out.

Note: Text/US Measures Collaborated with Glenn Ferguson