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Tortillitas de camarones

Pair with: Manzanilla

sherrywines-manzanilla-inglass
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Cooking time: 1 hour

Tortillitas de camarones famous to the area of Cadiz are the perfect accompaniment to Manzanilla with their salty flavours.

Ingredients

Instructions

Tortillitas de camarones

  • Put the shrimp into a saucepan and fill with enough water to cover the shrimp and bring to the boil over a high heat.
  • When the water begins to boil, lift out the shrimp from the saucepan using a slotted spoon and leave to one side to cool.
  • Leave the water from the prawns to cool to be used for the batter. 
  • To make the batter, mix together the flour, parsley, scallions, then add the cooled water to make a pancake batter. 
  • Cover the mixture and then put in the fridge for one hour.
  • Take the batter out of the fridge and then mix the shrimp into the batter.
  • Pour the olive oil into a heavy saucepan so that the depth is around 1 inch or 3 centimetres. Heat the oil over a large flame until it is almost smoking.
  • To make a fritter, take 1 tablespoon of the shrimp batter mixture and add it to the oil and immediately flatten the batter into a circle shape of around 8 or 9 centimetres (3½ inches) in diameter using the back of the spoon. Do not crowd the pan, so only do 2 or 3 fritters at a time.
  • Fry the tortillitas for about 1 minute on each side, or until they are golden in colour and crispy.
  • Remove the fritters from the oil using a slotted spoon, draining the excess oil over the pan. Then put them on a plate lined with paper towels so as to remove the excess oil even further.
  • While frying the other fritters, you can keep the ones you have already made warm in a low oven. The oil shout remain very hot for frying the other fritters.
  • Once all the fritters are fried and the excess oil removed, arrange and serve immediately to retain their crispiness.

Author , Sanlúcar de Barrameda Spain

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Serving and consuming

Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

  • Always serve very chilled

    Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

    In traditional wide rimmed catavinos or in a white wine glass.

Pairing Manzanilla with food