Tortillitas de camarones

Tortillitas de camarones, or shrimp fritters, are a delectable specialty from Cádiz in Andalusia, Spain. These savory fritters are crafted from a batter consisting of wheat flour, chickpea flour, water, onion, parsley, shrimp, salt, and pepper. Once the batter is prepared, it's fried in olive oil until it achieves a golden and crispy texture on both sides. Typically, these fritters are served accompanied by a variety of small side dishes.

In Andalusia, the preferred shrimp for this dish is the Palaemon longirostris, known locally as camarón. These shrimp are quite small, so they are cooked whole without removing the shells. This specific type of shrimp is unique to Andalusia, making it difficult to find elsewhere. While other types of shelled shrimp can be used as substitutes, the flavor will not be quite the same without the authentic camarón.

The origins of tortillitas de camarones are believed to be from either Cádiz or San Fernando, or perhaps both. The dish gained popularity in the 19th century, though it might have been created as early as the 16th century. The Genoese community in Cádiz likely played a role in its development, possibly blending the Italian dish farinata with the Spanish gachuela. Initially, the recipe may have used vegetables instead of shrimp before evolving into the beloved fritters we know today.