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Andalucian shrimp and spring onion fritters
I used to make these with the wrong kind of shrimp—too big, or worse, frozen ones that never dried out—which left me with limp patties lacking any real snap. Now I know to look for medium shrimp (26-30 count), peel and devein them, then pat them dry like crazy before mixing. The batter comes together in five minutes once the spring onions are sliced thin, so what takes most of your time is just getting through a small bunch. They're perfect alongside grilled fish or chicken on warm evenings, but equally good as finger food with drinks.
Ingredients
Method
- Prep the shrimp. Pat the peeled shrimp completely dry with paper towels—this is crucial for crispy fritters. Roughly chop them into bite-sized pieces about 1/4 to 1/2 inch; they should be small but not turned into mush. Set aside in a large bowl.
- Mix the batter. To the bowl of chopped shrimp, add spring onions, egg, 1/4 cup flour, smoked paprika, cumin, cayenne, kosher salt, and black pepper. Stir until well combined. If using wine or sherry, add it now—it adds brightness without thinning the batter too much. The mixture should be thick enough to hold together when scooped but not so dry that it crumbles.
- Heat the oil. In a large heavy-bottomed skillet (cast iron works beautifully), heat about 1/2 inch of oil over medium-high heat until shimmering and reaching approximately 350°F. Test by dropping in a small spoonful of batter—it should sizzle immediately and float to the top within seconds.
- Form and fry. Using a tablespoon or small cookie scoop, drop mounds of shrimp mixture into the hot oil about 2 inches apart (don't crowd—work in batches). Fry for 2-3 minutes per side until golden brown on both edges and cooked through. The fritters should register at least 145°F internally when pierced with a thermometer, though they'll be done when the outside is deeply golden and crisp.
- Drain and rest. Remove fritters to a paper towel-lined plate or wire rack set over baking sheet. Sprinkle lightly with flaky sea salt while still hot so it adheres properly. Repeat with remaining batter, adding more oil to the pan between batches if needed.
- Serve immediately. Serve warm with lemon wedges and extra cayenne on the side for sprinkling. They're also excellent at room temperature the same day.
Nutrition
Notes
I double the recipe when there's company since they disappear fast. The key to golden edges is letting the oil get properly hot before dropping in the first batch and not crowding the pan—each fritter needs room to breathe. These make about twenty from one pound of shrimp, so I always keep a bag of frozen ones on hand for impromptu appetizers.
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