Shrimp Fritters

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            FOOD FUNNY
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We are indebted once again to Anna Welander of Uppsala, Sweden for
today's food funny.

Alternatives to Giving Fruitcake This Year

9. It's now PC to call it an "Alternative-Lifestyle" Cake.

8. Thanks to the divorce, instead of giving a fruitcake to my
mother-in-law this year, I can be more honest and give her a good
swift kick to the head.

7. Tell her what you really think. Car bombs say it with flare.

6. This year's rage -- Chia fruitcake. (Looks suspiciously like last
year's fruitcake.)

5. Find that close-out sale on boat anchors and go wild.

4. Although my "poultrycake" was universally panned, Grampa did admit
that he hasn't been this regular in years.

3. Now, instead of saying "nutty as a fruitcake," my friends can say
"gassy as a beancake!"

2. Aardvark, abacus... zucchini, zwieback.

And the #1 Alternative to Giving Fruitcake This Year ...

1. Donate all fruitcakes to Habitat for Humanity for use in building
safe, sturdy, low-cost housing.

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            TODAY'S RECIPE
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It's time for a return visit to one of my favorite culinary regions.
Here is the lineup for another week of Spanish favorites:

Monday's Starter
Shrimp Fritters (Tortillas de Camarones)

Tuesday's Soup or Salad
Rice Salad (Ensalada de Arroz)

Wednesday's Side Dish
Chickpeas with Spinach (Garbanzos con Espinacas)

Thursday's Entree
Catalan Shellfish Stew (Zarzuela de Mariscos)

Friday's Dessert
Almond Macaroons (Almendrados)

You can use vegetable or peanut oil to fry these tasty little
fritters, but they won't taste like the real thing unless you use
olive oil.

Shrimp Fritters (Tortillas de Camarones)

1/2 lb (225 g) tiny shrimp, peeled, or larger shrimp,
peeled and chopped
1 cup (250 ml) all-purpose flour
1 cup (250 ml) water
2-3 scallions (spring onions), green and white parts,
finely chopped
2 Tbs (30 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
Olive oil for deep frying

Combine all the ingredients except the oil in a bowl and whisk to
combine thoroughly. Let the batter rest in the refrigerator for 2
hours. Add a little water if necessary to make the batter pourable.
Heat about 1/2 inch (1.5 cm) oil in a skillet over high heat and drop
the batter by tablespoonfuls (15 ml) to form round fritters. Fry
until golden brown on both sides and drain on a wire rack. Serves 4
to 6.
Received on Mon Oct 25 02:52:33 2004