2022 Vuelta - Stage 16: Sanlúcar de Barrameda to Tomares.
Hope you all had an enjoyable rest day (Labor Day) along with the cyclists in Spain. Today kicks off the final week of this year’s Vuelta, and the final installation of my #culinaryridealong of the big three road races of the year. It’s been quite the adventure, and I’m tired, but the finish line is in sight!
Today, the riders have one final stage in Andalusia, and I made something I’ve never seen or heard of before. I found the recipe for these beauties in José Andrés’ Made in Spain. I remember catching the corresponding show on my local PBS station many, many years ago. I loved chef’s intensity, laser focus on his food, and vivacious outbursts in a serene kitchen as he made magic on a plate.
These delicious works of art are from Casa Balbino, a restaurant he loves that is located in today’s start town. Looking at images from the restaurant, their version seems to be one large fried conglomeration. But, I made these as an appetizer, and wanted to have several little bites. But, what is it?! These are golden, delicious shrimp fritters. The designs are all free form and are unique as to how the ladlefuls of battered shrimp hit the frying oil. One thing is constant though, a delicious crispy exterior with flavorful shrimp on the inside.
Shrimp Fritters adapted from Made in Spain, José Andrés
If you can’t find tiny shrimp, purchase medium-sized shrimp and cut them into thirds.
Oil for frying
½ cup AP flour
1 cup chickpea flour
Shallot, minced
1 tbsp minced fresh parsley leaves
1 cup water
¼ cup vodka
¼ tsp smoked paprika
¾ lb tiny peeled & deveined shrimp (see note above)
Maldon sea salt
Preheat about 4 inches of oil in a large dutch oven or pot until it reaches 350 degrees.
Meanwhile, sift the flours into a large bowl, stir in the shallot and parsley, followed by the water and vodka. Season with a pinch of salt and the paprika, stirring to combine, followed by stirring in the shrimp.
Once the oil has reached temperature, using a ladle, scoop up the shrimp and batter and quickly pour into the pot. After 30 seconds, add a second ladleful of batter/shrimp. Once a fritter has fried for about 90 seconds on one side, flip and fry on the other. Then toss and turn until the desired color is achieved.
Remove the fried fritters from the oil, using a slotted spoon, to a rack-lined baking tray. Season with Maldon and place in a warm oven. Repeat the frying process with the remaining batter.
To serve, place the fritters smooth side down on a platter. Serve with lemon slices or a saffron-infused version of an aioli dipping sauce.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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