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Ingredients
½ cup all-purpose flour
½ cup chickpea flour
1 teaspoon salt
½ pound shrimp, shelled and finely chopped
¼ cup chopped onion
2 tablespoons chopped fresh parsley
Vegetable or safflower oil for frying
Preparation
- Step 1
In bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion and parsley. (Batter can be prepared up to 3 hours ahead and left in a cool place.)
- Step 2
Pour oil to a depth of ¼ inch into a large skillet and heat over high heat until smoking. Drop batter by tablespoonfuls into oil, spreading with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately.
Private Notes
Comments
Oh! Reviewed in error. I made a similar recipe by Mark Bittman for Tortillas with Shrimp: https://body-change.today/recipes/1012468-tortillitas-with-shrimp?surface=cooking-carousel&fellback=false&req_id=198041508&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=45722343&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=2</a> The one by Julia Reed here looks good, too, but I made the one by Mark Bittman and it was delicious!!!! Thanks!