June 6, 2011

Anto's Family Recipe For Tortitas de Camarones!

I confess that yesterday's post on food in Cádiz made me hungry for some of those delicious, crispy-fried tortitas de camarones. I asked my friend Anto who is from Cádiz, but lives in London, if he would ask his parents or grandparents for a family recipe for this local favorite.
Before I go into the recipe, I should note that in Spain, camarones are teeny tiny shrimp about the size of a normal paperclip (it took me a really long time to think of something that size) that are eaten whole - head, peel and all.

Anto's Parents and Grandmothers' Recipe (translated directly):
Flour, onion or chive, parsley, camarones (it sounds cruel but it's better if they're alive) and a pinch of salt. Add water (some people also use beer) a little bit at a time and stir until you get a relatively liquid batter. Heat olive oil and when it is very hot, add a spoonful of the batter in the oil, spreading it out so that it is wide enough and very thin. (One spoonful = one tortita). Cook until golden, remove and drain oil with absorbent paper.
As I am personally averse to measurements, this is my kind of recipe. However, I will try to define it a bit better for anyone who is interested once I have made it. Off to the market to buy camarones (I hope they sell them in Madrid), but I will leave you with this blurry photo of tortitas from El Faro del Puerto.

I was so excited to eat these that I didn't wait for the camera to focus!  Blurry tortitas de camarones - sorry!
Mil gracias a Anto, padres y abuelas!!


Sarah said...

personal favorite! keep em comin Smithy!

a desert rat... said...

Yeah! I was wondering how they made them. Shrimp pancakes don't sound that hot, but now they do. I hear they are also a Vietnamese delicacy. Correct me if I am wrong, but Camerón (famous cantor de flamenco) was named that because it customary to name a flamenco singer using a diminutive in Castillian. Hence, little shrimp, but BIG flavor. Te echo de menos guapa!

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