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.