Makes 10 servings
Ingredients
- 1 1/2 cups minced onion
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon Spanish paprika
- 2 tablespoons chopped flat-leaf parsley
- 1 1/3 cups all-purpose flour
- Kosher salt, as needed
- 1 teaspoon baking powder
- 1 cup water
- 12 oz shrimp, deveined and minced
- Vegetable oil, as needed for frying
Directions
- In a skillet over low heat, sweat the onions in the oil until very tender, about 10 minutes. Add the paprika and continue to cook until fragrant, about 30 seconds. Add the parsley.
- In a bowl, combine the flour, salt, and baking powder; add the water and mix to combine. Add the shrimp and the onion mixture.
- To fry the pancakes, heat a 1/2-inch level of oil in a skillet to about 350°F.
- Drop the batter by the tablespoon into the oil, flattening the pancakes into 2-to 3-inch rounds using the back of a spoon that has been dipped in hot oil. Fry until golden, 2 to 3 minutes, turning once.
- Transfer to a rack set over a baking sheet to drain before serving hot.
