These delicious fritters are typical of Cádiz – an amazing city that is famous for its seafood and fried dishes. Chickpea flour (harina de garbanzos) can be found in supermarkets or in Indian stores under the name gram flour.
INGREDIENTS
• 200g Unpeeled prawns
• 100g Wheat flour
• 100g Chickpea flour
• 2 Cloves of garlic
• 1 cupful Fresh parsley
• 250 mls Cold water
• Salt and pepper
METHOD
1. Peel the prawns, placing the shells, heads and tails in a saucepan. Add the water and bring to the boil and simmer for three minutes to make a stock. Leave to one side to cool.
2. Sift both flours into a shallow bowl and season with salt and black pepper.
3. Chop the peeled prawns roughly. Chop the garlic and parsley finely and place in a bowl. Strain the stock and add to the bowl, then add the flour little-by-little stirring well to avoid lumps.
4. When you have a fairly thick but still fluid batter (similar to pancake batter) stir the chopped prawns in.
5. Heat olive oil in a frying pan. When a small piece of bread sizzles and browns, start making the fritters, spooning a ladleful of the batter into the oil. Fry for two to three minutes until golden, flipping the fritter with a spatula.
6. Drain on kitchen paper and keep the fritters warm under a teatowel. When all the fritters are done, serve with shredded lettuce leaves and lemon slices.
Chef’s tip: Substitute chopped cod for the prawns if you prefer. Most Spanish supermarkets sell frozen cod steaks or migas de bacalao.
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