Crispy Shrimp Fritters with Marinated Anchovies — Cadiz Shrimp Fritters with Boquerones
Cadiz tapas-meal of lacy shrimp fritters fried thin and crisp from a chickpea batter, served with vinegared anchovy fillets dressed in olive oil and parsley alongside crusty country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse shrimp and pat dry. Finely dice onion, slice garlic thin, chop parsley. Drain anchovies and lay flat. Cut lemons into wedges. Toast bread until golden.
Build
Whisk chickpea flour, plain flour, pimentón, and fine salt in a wide bowl. Pour in cold sparkling water, whisk until smooth like single cream. Fold in shrimp, onion, and 1.5 tbsp parsley until evenly distributed. Rest covered 10 minutes.
Fry
Heat 600ml olive oil in a wide skillet over medium-high to 180C. Drop tablespoons of batter into hot oil, spread thin with back of spoon. Fry 90 seconds per side until lacy and deep golden. Lift onto paper towels, sprinkle flaky salt while hot.
Plate
Arrange fritters across one half of each warm plate. Drape cured anchovies on the other half, scatter sliced garlic and remaining parsley over anchovies. Serve with toasted bread and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.