What Andalusian tapa are small shrimp fritters made with chickpea flour?

The Andalusian tapa of small shrimp fritters made with chickpea flour is tortillitas de camarones.

These thin, crisp fritters come from the province of Cádiz, particularly the coastal communities of Cádiz and San Fernando. Their batter combines chickpea flour with wheat flour, water, onion, parsley, salt, pepper, and tiny shrimp, then fries in plenty of olive oil. The result is deliberately lacy rather than thick like a conventional omelet.

The shrimp traditionally used is Palaemon longirostris, locally called camarón. Because these shrimp are so small, they are usually cooked whole rather than shelled. Outside Andalusia, larger shelled shrimp can be substituted, but the flavor and texture change.

The dish became widely known in the 19th century, although some accounts suggest roots as early as the 16th century. Its development may reflect Cádiz's Genoese community and a combination of farinata, a chickpea-flour dish, with Spanish fritter traditions. It is served as an appetizer or snack, often with small side dishes.