Andalucian shrimp and spring onion fritters

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

These delicious fritters are an excellent addition to a tapas spread or great as a simple starter.

By Rick Stein

From Saturday Kitchen Best Bites


For the aioli

  • 4 garlic cloves, unpeeled
  • ½ tsp salt
  • 1 free-range egg yolk
  • 175ml/6fl oz extra virgin olive oil

For the fritters

  • 175g/6oz plain flour
  • ½ tsp baking powder
  • 1 tbsp dry white wine
  • 175g/6oz raw prawns, cut into small pieces
  • 2 spring onions, thinly sliced
  • 1 tbsp chopped fresh flatleaf parsley
  • olive oil, for frying


  1. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife.

  2. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.

  3. Scrape the garlic paste into a bowl and add the egg yolk.

  4. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture.

  5. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine.

  6. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.

  7. Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

  8. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time.

  9. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.

  10. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.

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