Shrimp Fritters

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's some sound advice from Rosemary Zwick:
 
It's generally not a good idea meeting guys in a bar. It's like going
grocery shopping when you're hungry; you bring home stuff you don't need.

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

The word for "shrimp" throughout most of Spain is "gambas," but in the
Andalusian region of souther Spain (as in the majority of Latin
America), the word they use is "camarones." Whatever you call them,
these crisp little fritters are great finger food.

Shrimp Fritters (Tortillitas de Camarones)

1/2 lb (225 g) small shrimp, cooked and peeled
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) club soda or water
2 scallions (spring onions), green and white parts, finely chopped
2 Tbs (30 ml) finely chopped parsley
1/2 tsp (2 ml) Spanish pimenton or paprika
Salt to taste
Olive oil for deep frying

Chop the shrimp in a food processor until it is the texture of coffee
grounds. Add the flour, club soda, scallions, parsley, paprika, and salt
and process just enough to make a batter slightly thicker than a pancake
batter. Refrigerate for 1 to 2 hours. Heat about 1 inch (3 cm) of oil in
a large heavy skillet over high heat until it is almost smoking. Add the
batter by the tablespoon, using the back of the spoon to flatten the
fritters into rounds about 3 inches (8 cm) in diameter. Do not crowd the
pan and make sure that the oil remains very hot. Turn the fritters after
about 1 minute and fry until crisp and golden brown, about 1 minute
more. Transfer to a platter lined with paper towels and keep warm in a
warm oven while you fry the remaining fritters.
Serves 6 to 8 as an appetizer.
Received on Sun Nov 8 19:20:26 2009