Enjoying sherry wine / pairings and recipes / Manzanilla
Tortillitas de Camarones
Pair with: Manzanilla
Cooking time: 15 min
Tortillitas de Camarones are one of the great culinary icons of Sanlúcar de Barrameda, where these light, crisp shrimp fritters are a staple in traditional seafood bars such as the legendary Casa Balbino. Their delicate seafood flavour and irresistible crunch make them a natural match for Manzanilla Sherry. For this recipe, I've chosen Barbadillo Manzanilla Solear, one of my favourite and most widely available examples of the style. Pale straw in colour, it offers aromas of chamomile, green apple, citrus zest and toasted almonds, with delicate yeasty notes. Bone dry, crisp and refreshing, its distinctive saline minerality beautifully complements the sweetness of the shrimp and the crisp, golden batter, creating one of Andalusia's classic food and wine pairings.
Ingredients
Instructions
Tortillitas de Camarones
- Combine the all-purpose flour, chickpea flour, diced onion, chopped parsley and a pinch of salt in a large bowl.
- Add the water and mix to form a smooth, runny batter. Stir in the shrimp, making sure they are coated in the batter, then chill for 30 minutes for extra crispy fritters.
- Pour a little less than an inch of olive oil into a large, shallow frying pan and set over medium-high heat until the oil reaches about 180°C.
- Once heated, add tablespoons of the batter to the frying pan. The batter will expand and crisp up. Add enough fritters to fill the pan without them touching each other or the edges of the pan.
- Fry until they are golden brown, turning them over halfway through to brown both sides.
- Use tongs to remove the fritters from the pan, allowing excess oil to drip back into the pan. Gently put on a plate covered with paper towels and drain.
- Season with Maldon salt and serve hot with a few wedges of lemon. Enjoy immediately!
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.
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Always serve very chilled
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
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The wine of the sea
Perfect with fish, seafood and all styles of food from the sea.
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Style of Glass
In traditional wide rimmed catavinos or in a white wine glass.