TORTILLITAS WITH SHRIMP
2- 10 inch tortillitas
Mark Bittman, The New York Times “Minimalist” has done it again!- He is almost always to be trusted, in my opinion, for testing and providing great recipes that i can actually duplicate in my kitchen. This time he has introduced us to little seafood- eggless pancakes from Spain called tortillitas. Crispy on the edges and creamy in the middle they are great as a starter as little individual tortillitas- or a larger pancake. Check out his NYT’s article from April 1st and the video showing him make these wonderful savory seafood pancakes.
1/2 cup chickpea flour
1/2 cup flour
1/2 t baking powder
1 cup water- or more if needed
3/4 t kosher salt
1/2 t fresh ground black pepper 1/3 cup chopped onion or scallions
2-3 T chopped chives, parsley or cilantro- or a combo
1/2 cup raw shrimp rough chopped into bite size bits
olive oil
Combine the flours, baking powder, salt and pepper in a mixing bowl. Add the water and whisk to combine. The chickpea flour tends to clump and you may need to add a little more water- it should be the consistency of pancake batter- fairly thin. Stir in the onions, herbs and shrimp.
Heat a generous amount of olive oil (2-3 T) in a 10 inch non-stick skillet to- when the oil is hot add half the batter. The filling tends to settle in the middle so gently even it out with a spatula or spoon- to fill the pan evenly.
Cook on medium hi heat for about 3 minutes or until the edges look crispy. Flip and cook for about another 3 minutes- and then flip again and cook for about 30 seconds . Since the shrimp sink to the bottom the third flipping helps to show them off when serving. They should be crispy on the outside and creamy and moist inside. Add some more oil and cook the other pancake. Simple, tasty and different!
