SHRIMP TORTILLITAS

Shrimp Tortillitas image

Provided by Julia Reed

Time 10m

Yield About 2 dozen

Number Of Ingredients 7

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1/2 cup all-purpose flour
1/2 cup chickpea flour
1 teaspoon salt
1/2 pound shrimp, shelled and finely chopped
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
Vegetable or safflower oil for frying

Steps:

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.)
Pour oil to a depth of 1/4 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.