THE SAN DIEGO PARTICIPANT OBSERVER Participant Observation is the Process of Learning by Observing and Participating in Cultural Life
RECEIVE OUR FREE WEEKLY NEWSLETTER. SIGN UP NOW!
First Name Last Name Email
A WORLD TO WATCH









Search

Any term All terms
Spanish Seafood Tortillitas

Tortillita
Photo: Shari K. Johnston-O'Neill

Recipe Archives

Here's a delightful recipe for Totillitas, a garbanzo bean flour fritter from the Andalusia (southern) region of Spain. It was recommended by one of our readers, Ryan (Thanks!). Pre-packaged garbanzo (chickpea) flour can be obtained at Henry's Market or at any Indian grocery where it is called besan or gram flour. It is possible to make this recipe without the white flower if you are allergic to gluten. This is a very simple and easy to make dish that is wonderfully tasty.


Ingredients
  • 1 cup garbanzo (chickpea) flour
  • 1 cup white flour
  • 1 teaspoon baking powder
  • Salt (to taste) and freshly ground black pepper
  • 1/2 cup chopped onions, scallions or shallots
  • About 1 cup coarsely chopped raw shellfish or firm while fish. (The pictured dish uses shrimp)
  • 4 to 5 tablespoons coarsely chopped chives, parsley, thyme or cilantro (your choice, mix and match!)
  • Olive oil
Preparation:
  1. In a bowl, combine flours and baking powder with salt and ground pepper. Slowly whisk in cold tap water until the batter is the consistency of a thin pancake batter. Stir in the onions, chopped seafood and herbs.
  2. Pour a generous amount of olive oil in a skillet (1/4" deep) and then heat to medium to medium high. If the oil starts to smoke it is too hot. Once the oil is hot, pour one ladle of the batter mixture in the pan.
  3. Brown the fritter on one side and then flip it over to brown the other side (just as you would a pancake). The center of the tortillita should be soft, the outside crisp. Temperature control is the way to accomplish this.

  4. These tortillitas can be eaten as a snack or as part of a full meal.

    Buen provecho!

    Note: This recipe is an adapted version of Mark Bittman's New York Times recipe.
Bookmark and Share

Keep informed about San Diego Events!
Sign-up for our weekly Eblast by clicking here: Sign Me Up!

Comments - Please Log In to make a comment
The comments are owned by the poster. We are not responsible for its content.
Today's Date

IN PRINT SINCE 2006
Follow Us!
Follow Us on IntagramFollow Us on FacebookVisit Our YouTube ChannelFollow Parobs on TwitterVisit Us on PinterestVisit Us on Linked-In
Music From Everywhere!
Radio Garden
Published By:
Try This Tonight!

Georgian Shkmeruli Chicken
Book of the Month

The Murmur of Bees

by Sofía Segovia
Music of the Month


√-ngtupqa: Sacred Music
of the Hopi Tribe
Participant Observer Staff
Section Editors, Writers and Contributors: Sharon Payne, Ana Alvarez,
Cecilia Xinyu Cai, Jaehyeon Ahn
Spanish Translations: Ana Alvarez, Programming: Rachel Duncan
Associate Editors: Christa Parrish, Katie Tonellato
Editor in Chief: Tom Johnston-O'Neill
Orgs and Causes in San Diego
Learn a New Language!
Local Classes
Online Courses
Meetups
Dictionaries
Books & Software
Immersion Programs
Join Our Team!
Contact Us

Home - Calendar - Film - Donate - Articles - Food - Music - Dance - Stage - Art - Netflix - Books - About - Shops - Extras


The San Diego Participant Observer is a publication of The Worldview Project, a 501(c)3 educational nonprofit corporation
2445 Morena Blvd, Suite 210 San Diego, CA 92110 — © 2006 - 2019