Ingredients
- ½ cup all-purpose flour
- ½ cup chickpea flour
- 1 teaspoon salt
- ½ pound shrimp, shelled and finely chopped
- ¼ cup chopped onion
- 2 tablespoons chopped fresh parsley
- Vegetable or safflower oil for frying
- Nutritional Information
Nutritional analysis per serving (24 servings)
46 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 15 milligrams cholesterol; 92 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 dozen
Preparation
- In bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion and parsley. (Batter can be prepared up to 3 hours ahead and left in a cool place.)
- Pour oil to a depth of 1/4 inch into a large skillet and heat over high heat until smoking. Drop batter by tablespoonfuls into oil, spreading with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately.
10 minutes
Dining and Cooking