When Karis and I were new moms; besides running around with little ones, we ate. It was also, dare I say, the beginning of Mark Bittman’s video recipes at the New York Times. This was one of the yummy recipes that we made.

These make for an easy midweek meal, brunch, or lunch.

Incredibly easy to make delish to boot. Garbanzo flour is easily purchased online or at your local health food store. Garbanzo flour; high in protein, iron and fiber, a great addition in any pantry.

Originating from the province of Cádiz in Andalusia, Spain, Tortillitas de camarones are shrimp fritters are traditionally made with a batter of wheat flour, chickpea flour, water, onion, parsley, shrimp, salt and pepper, then fried on both sides in a pan with plenty of olive oil.

We used Garbanzo flour exclusively for a gluten-free recipe, the tortillitas are a little more delicate made this way. This is one of those recipes that you can make it your own.

Tortillitas With Shrimp

Serves 4 appetizers
or 2 for lunch

Ingredients

*1 cup chickpea flour
1/2 teaspoon baking powder
Salt
freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil

*Alternative 1/2 chickpea flour & 1/2 cup whole wheat

Instructions

1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Notes

Mark Bittman from the New York Times