Fried Parsley-Flecked Shrimp Cakes
- TOTAL TIME:
- SERVINGS: makes about 30 cakes
These golden, bite-size, can't-stop-eating-them pancakes are called tortitas de camarones. They were invented in the fishing village of Zahara de los Atunes, in the Andalusian province of Cadiz. Their fame spread, and soon they became a trendy tapa at dinner parties all through southern Spain.
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
- 1 pound medium shrimpshelled, deveined and finely chopped
- 1 large onion, coarsely grated
- 2 tablespoons chopped parsley
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Preheat the oven to 300°. In a large bowl, whisk the eggs. Whisk in the flour, water and salt until just blended; some lumps are fine. Using a rubber spatula, fold in the shrimp, onion and parsley.
- In a large nonstick skillet, heat 1/4 cup of the olive oil until shimmering. Drop 6 rounded tablespoons of the batter in the skillet and spread each mound into a 2 1/2-inch round. Fry the cakes over moderately high heat until browned, about 3 minutes per side. Drain on paper towels, then transfer to a large rimmed baking sheet. Repeat with the remaining batter, adjusting the heat if the cakes brown too quickly and adding the remaining 2 tablespoons of olive oil to the skillet as needed. Rewarm the shrimp cakes in the oven and serve.