Shrimp Fritters

9:00 pm on 21 March 2005

The perfect dip for these fritters is to take your favourite mayonnaise, add some Spanish paprika and a touch of garlic. This makes a paprika aioli.


  • 9 tbsp chickpea flour
  • ¾ tsp bicarbonate of soda
  • 1 ½ tsp salt
  • 6 tbsp (90ml) extra virgin olive oil
  • 1 ½ tsp Spanish paprika
  • 3 tbsp very finely chopped white onion
  • 4 tbsp finely chopped parsley
  • 330g baby shrimp (defrosted)
  • 600 ml oil of your choice for frying


Sift the flour, bicarbonate of soda and salt into a bowl – add the olive oil, gradually blend into the flour mix until you have a thin batter. Add the paprika, onion, parley and shrimps and stir well.

Heat the olive oil in a fry pan. When it becomes lightly hazed with blue, drop in the batter, a tablespoon at a time. If you have too many at a time the oil temperature will drop and you will end up with oily fritters, so only fry 3 at a time. Fry until golden and crisp. When they float to the top turn them and flatten the fritters with a spoon as they cook. Ensure the batter is well spread out so that they will be crisp all the way through.

Remove from the oil and allow to drain on a paper towel. Serve whilst hot.

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