shrimp fritters

These crispy shrimp fritters from Cadiz in southern Spain are the perfect light summertime snack. Pair them with a glass of dry sherry for a real taste of Andalucia!

Tortillitas de Camarones - Spanish Shrimp Fritters

150 g fresh camarones (baby shrimp*.)

flour.

chickpea flour**.

water.

spring onion (finely diced.)

Spanish olive oil.

parsley (finely chopped.)

In a bowl, combine the flour, chickpea flour, diced onion, chopped parsley, and a pinch of salt.

Add the glass of water and mix to form a smooth batter with a runny consistency.

Add the shrimp, and mix so that all of the shrimp are covered in the batter. Leave the mix to chill in the fridge for 30 minutes (this will help you get the mega crispiness in the fritters!).

In a large, shallow frying pan add olive oil to a depth of about 2 centimeters (just below an inch). Place over a medium-high heat.

Once the oil heats up, start adding tablespoons of the batter to the frying pan. The batter should expand and crisp up into fritters. Add enough fritters to fill the pan, without them touching each other or the edges of the frying pan.

Fry until golden brown, turning over halfway through to make crisp on both sides.

When ready, use tongs to remove the fritters from the pan, allowing excess oil to drip back into the pan. Gently put on a plate covered with paper towels.

Serve hot, seasoned with more salt.

Okoy or Ukoy, in Filipino, is a type of fritter where shrimp and vegetables arelightly coated in batter, fried to a crisp, and served with a spicy vinegar dipping sauce. 

Okoy or Ukoy (Shrimp and Vegetable Fritters)

vinegar

sugar

shallot onion

Bird's eye chilies (to taste, chopped)

salt and pepper (to taste)

shrimp (any size)

kabocha

carrot

onion (sliced thinly)

cilantro (stems and leaves - chopped)

salt

pepper (to taste)

rice flour

baking powder

fish sauce

water

canola or vegetable oil (or more, for frying)

Prepare the dipping sauce: Mix vinegar, sugar, minced shallot, and chopped chilies in a bowl. Add salt and pepper to taste. Stir and set aside.Prepare the vegetables: Wash your kabocha squash and remove any bumps on the skin. If you have purchased a whole squash, cut about a third or a half depending on the size. You will need about a pound. With a spoon, remove the seeds from the core. The skin is completely edible. Wrap and store the leftover without the seeds in the fridge. It will be good for several days. Wash and peel the carrots. Cut the squash and carrots into matchsticks with a knife, a julienne peeler, a julienne slicer, or a mandoline with a julienne blade attachment. Thinly slice your onion and roughly chop the cilantro. In a large bowl, combine squash, carrots, onion, and cilantro.  Add salt and pepper to taste. 

Prepare the shrimp: If using tiny little ones, wash them thoroughly. For any other size, you can peel or leave them intact. Make sure to remove the vein or its digestive tract, the dark line that runs along the back of the shrimp. You may also cut, slice, or chop those large shrimps. Combine with the vegetables and season the shrimp with salt and pepper

Prepare the batter: In a cup, combine rice flour, baking powder, fish sauce, and water. Mix until incorporated. The consistency will be thin, like that of a slurry.  It will lightly coat the shrimp and vegetables, just enough to hold them together. Pour it over the shrimp and vegetables and toss to coat.

Fry: Over high heat, add about an inch of oil to a large skillet or a sauté pan. To check when the oil is ready, you can use a deep-fry thermometer – it should read between 350 and 375 °F. Another way to check is to stick the handle of a wooden spoon or a chopstick in the oil. When it’s steadily bubbling around it, then it’s ready. Once the oil is ready, scoop some of the mixture onto a large spoon or turner, then slide each one off into the hot oil. Do not overcrowd the pan and maintain the high temperature of the oil, so fritters don&#39;t come out greasy. Cook for about 2 minutes on each side until golden brown. Drain on paper towels.

Serve: Serve with the spicy vinegar sauce.

Store and Reheat: Keep leftovers in the refrigerator and reheat on a toaster oven or air fryer for a few minutes to crisp up.

https://www.youtube.com/watch?v=AINxQoNkEp0

Okoy or Ukoy, in Filipino, is a type of fritter where shrimp and vegetables are lightly coated in batter and fried to a crisp.  These fritters are so good on their own and even better with a spicy vinegar dipping sauce.  It may not be the most authentic Okoy recipe, but it is by far the best I've ever had.

✅ PRINTABLE recipe at: https://www.recipesbynora.com/70/ukoy-shrimp-and-vegetable-fritters/

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ℹ️ Recipes by Nora - Easy, Delicious Filipino Food Recipes 

Filipino food is a fusion of different cuisines, with strong influences from Spanish, Chinese, and Americans. Learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

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Filipino shrimp and vegetable fritters are crispy, tasty, and seriously addictive. Delicious as snack, appetizer, or side dish!

Ukoy

green papaya, peeled, seeded and shredded

egg, beaten

cornstarch

flour

pepper

peeled,

shallots, peeled and sliced thinly

green onions, chopped

canola oil

shrimps, tendrils trimmed

Thai chili peppers, minced

red onion,

garlic,

salt and pepper

In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.

In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.

Add papaya, kalabasa, shallots and green onion to batter and stir to combine.

In a large skillet over medium heat, heat about 2-inch of oil until hot.

On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.

Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.

Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

In a bowl, combine vinegar, chili peppers, onions, and garlic.

Season with salt and pepper to taste.

For the Spiced Vinegar Dip

Prawn or shrimp are coated with Indian spices and tossed with pakora batter to make a delicious appetizer. These are great on their own or with mint chutney or coriander chutney.

Shrimp Pakora (Shrimp Fritters)

cornstarch (or rice flour)

onion

curry leaves (or 8 mint leaves finely chopped)

green chilli (fine chopped)

ginger garlic paste ((or ½ tsp each crushed/ grated ginger & garlic))

oil (to deep fry)

shrimp ((or tiger prawns, 300 grams))

red chili powder

turmeric powder

Marinate prawns: Devein, peel and clean prawns/ shrimp. Rinse well and drain them completely. Coat them with red chilli powder, turmeric, garam masala and salt. If you want add a tsp of lemon as well. Leave them aside for 10 mins while you prep up the rest.

Prep up to fry: Heat oil in a deep pan to deep fry. Coat the prawns with ginger garlic, green chilies, gram flour, cornstarch, more salt  and curry leaves. If it looks too dry, add a tsp of water to coat the prawns well with all the ingredients.

Test if oil is hot: When the oil is hot enough, to test drop a small portion of the dough to the oil. It should rise steadily and not brown too quickly. This is the right temperature. Your thermometer should read 350 F.

Fry shrimp pakora: Regulate the flame to medium high, hold each prawn along with some onions, curry leaves batter and gently slide to the hot oil. Let fry until golden and crisp. You know they are cooked when the tails are curled.

Remove them to a cooling rack or steel colander. Fry all the shrimp in batches. If you want refry for a minute, for extra crisp texture.

Shrimp fritters are best served hot, they begin to lose the crunch upon cooling.

Hi swasthi,

At what temperature should we grill in oven? 
 
Also should I preheat as usual?

Hi Swasthi, 


Do you know the ideal temperature for heating the oil? 


Thank you kindly. 

Jacob

You can also make pakoras where the prawn does not curl when frying.
After cleaning the prawns, on the underneath belly side, just make a slit.
Prawns will not curl.

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Top 4 shrimp fritters recipes from across the web

The most viewed shrimp fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tortillitas de Camarones - Spanish ...

Okoy or Ukoy (Shrimp and Vegetable ...

Ukoy

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The most viewed shrimp fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine