Authentic Tortillitas de Camarones Recipe

These lacy, golden shrimp fritters are the signature snack of the Bay of Cádiz, offering a crunch that defines the coast of Andalucía. Mastering the thin, pourable batter is the secret to achieving the signature translucent and wafer-thin texture.

Born in the fishing towns of San Fernando and Cádiz, tortillitas de camarones are a masterpiece of Spanish frying technique. Unlike a thick tempura or a heavy beer batter, these fritters must be exceptionally thin, almost like a savoury lace doily. Traditionally, they are made using tiny, translucent camarones (baby shrimp) which are caught locally and added to the batter whole and raw. They are the essential taste of the Cádiz Carnival, though they are now enjoyed year-round in tapas bars across the region.

In Andalucía, the traditional recipe uses a blend of chickpea flour and wheat flour to achieve a specific nutty flavour and a brittle, crisp finish. While the tiny live shrimp of the Atlantic coast are hard to find in Northern Europe, you can achieve excellent results using the smallest cold-water prawns available or even chopped larger prawns. The key is to keep the batter cold and the oil hot, ensuring the fritters spread out the moment they hit the pan.

Serves: 4 (makes approx. 15 fritters) · Prep: 20 min · Cook: 20 min

Ingredients

• 100g (3.5 oz) chickpea flour (harina de garbanzos)
• 100g (3.5 oz) plain wheat flour
• 200g (7 oz) tiny cooked peeled shrimp or brown shrimp (thoroughly patted dry)
• 450ml (15.8 fl oz) chilled water (you may need slightly more or less)
• 3 spring onions, very finely minced
• A large handful of fresh flat-leaf parsley, finely chopped
• 1 teaspoon sea salt
• A pinch of sweet smoked paprika (optional, for colour)
• Mild olive oil or sunflower oil for shallow frying

Method

1. Sieve the chickpea flour and plain wheat flour into a large mixing bowl to ensure there are no lumps.
2. Whisk in the sea salt and the optional paprika, then gradually pour in the chilled water, whisking constantly until you have a very thin, liquid batter similar to the consistency of single cream.
3. Add the minced spring onions, chopped parsley, and the shrimp to the bowl, then stir well to distribute the ingredients evenly.
4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, as this allows the flours to hydrate and improves the final texture.
5. Place a large, wide frying pan over a medium-high heat and add enough oil to generously coat the bottom (about 1cm deep).
6. Once the oil is shimmering and very hot, stir the batter again, then use a small ladle or a large spoon to pour a small amount of batter into the oil.
7. Immediately use the back of the spoon to spread the batter out into a thin, flat disc about 10cm wide; it should sizzle and create small holes like lace.
8. Fry for about 2 minutes on the first side until the edges turn deep golden brown and the fritter is stiff enough to flip.
9. Carefully turn the fritter over and fry for another 1 to 2 minutes until it is crisp and golden on both sides.
10. Remove with a slotted spoon and drain on a plate lined with kitchen paper, then repeat with the remaining batter, frying in batches of two or three.

Tips & variations

• Keep the batter thin: If the fritters are coming out doughy or thick, whisk in an extra tablespoon of cold water to the batter to thin it out further.
• Ice cold water: Using water straight from the fridge helps create a temperature shock when it hits the oil, resulting in a crispier texture.
• Shrimp substitutions: If you cannot find tiny shrimp, use larger prawns but chop them into pieces no larger than a pea so they do not weigh down the delicate batter.
• Don't overcrowd: Frying too many at once will drop the oil temperature and lead to oily, soggy fritters rather than crisp ones.

What to serve it with

Tortillitas de camarones are best served immediately while they are still piping hot and shatteringly crisp. They do not require a sauce, as the flavour of the shrimp and chickpea flour should be the focus. In Cádiz, they are traditionally accompanied by a glass of chilled Manzanilla sherry, which provides a salty, dry acidity that cuts through the fried elements perfectly. If you prefer beer, a very cold, light pilsner is an excellent alternative. Serve them as part of a spread of seafood tapas alongside some simple green olives and crusty white bread.