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

  1. 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.)
  2. 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