Tortitas de Camarón

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Tortitas de Camarón

nowayjosecuisine649.11last yearWaivio3 min read

These delicious tortitas de camarón, or shrimp fritters, are a beloved Mexican classic, especially popular during the Lent period. Light, flavorful, and not too oily, they can be enjoyed on their own or with a salsa or nopales con chile.

Ingredients:

🍳 5 eggs
🍤 4-5 tablespoons shrimp powder

For Shrimp Powder:

🍤 8 shrimps
🍋 1/2 lime
🌿 1 bay leaf
🌶️ 1/4 teaspoon black pepper
🧄 2 garlic cloves
🧂 1 tablespoon of salt

Instructions:

Prepare Shrimp Powder:
- In a pot, combine the shrimps, lime, bay leaf, black pepper, garlic, and salt. Add enough water to submerge all ingredients and bring to a boil. Cook until the shrimp turns pink (5-8 minutes).
- Allow to cool, then peel the shrimps and slice them thinly. Place both the shrimp peels and slices onto a food dehydrator tray.
- Dry at 145°F for 2 hours, then reduce to 125°F for 6 hours, or until the shrimp is completely hard. A low-temperature oven can also be used if a dehydrator is unavailable.
- Once dried, grind the shrimp into a fine powder using a blender or coffee grinder.
Make Tortitas:
- Separate the egg whites and yolks into different bowls.
- Whip the egg whites until fluffy and firm.
- Gently fold in the egg yolks followed by the shrimp powder. Mix until well incorporated.
- Preheat a non-stick pan over low to medium heat and lightly grease with oil using a paper towel.
- Spoon portions of the egg mixture into the pan to form small fritters according to your desired size.
- Place a cube of ice in the center of the pan and cover with a lid. Allow the steam to cook the fritters.
- Once the steam is gone, uncover the pan, flip the fritters, add another ice cube, and cover again.
- Remove the tortitas when they are golden brown on both sides.

Cooking Tips:

For additional flavor, consider incorporating finely chopped herbs or spices into the egg mixture.
Serve with your favorite salsa or nopales con chile.