In Spanish tapas cuisine, what seafood fritter is made from tiny shrimp, flour, chickpea flour, water, and parsley?

In Spanish tapas cuisine, the seafood fritter made from tiny shrimp, flour, chickpea flour, water, and parsley is tortillita de camarones.

This Andalusian specialty is especially associated with Cádiz and nearby San Fernando. The batter is deliberately thin, so the shrimp fritter becomes lacy and crisp rather than thick like an omelet. Small raw shrimp are mixed into the batter before it is spooned into hot oil.

The name can cause confusion because tortilla normally suggests an egg dish in Spanish. In this case, tortillita refers to the small, flat fritter, and the traditional mixture contains no egg. The use of chickpea flour reflects the strong culinary traditions of western Andalusia, where garbanzos are common.

It is usually served hot as a tapa, often without a heavy sauce. It should also be distinguished from buñuelos de bacalao, which are cod fritters, and from battered whole shrimp dishes.