Celebrate the flavours of the sea with Chef Ángel León’s shrimp fritters recipe
Chef Ángel León is the seafood-focused chef of the three-Michelin-starred restaurant Aponiente, located in Spain's Bay of Cádiz Natural Park and ranked number 25 on the 100 Best European Restaurants list by OAD (Opinionated About Dining).
This culinary master is passionate about sharing his love for cooking with sustainable seafood. Join him for a gourmet lesson on preparing one of his favourite dishes: shrimp fritters. This simple recipe is one anyone can make at home with common ingredients, and it’s packed with flavour that’ll wow your loved ones’ taste buds.
Some ground-breaking chefs develop interesting ways to showcase standard ingredients, while others combine cuisines into previously unheard-of fusions. And then there’s chef Ángel León, the chef and visionary owner of the three-Michelin-star restaurant Aponiente, who sits in a culinary league of his own.
After discovering a wholly new ocean ingredient to cook with in tetraselmis chuii, an edible microorganism known as marine phytoplankton, León had it certified in Europe as a “novel food” fit for human consumption and ushered in a revolutionary trend in fine dining. As a culinary master obsessed with the sea, this was arguably León’s proudest epicurean achievement. Now, you can gain insight into this master’s cooking process and creativity when he shares one of his favourite recipes focusing on flavours of the sea: shrimp fritters.
You won’t need phytoplankton in your pantry to prepare these delectable morsels; all that’s required is wheat flour and chickpea flour, along with water, salt, olive oil, parsley, spring onion, and, of course, fresh shrimp, to make this simple gourmet dish come to life. This is one of the chef’s favourite recipes because it shows how much flavour and beauty can come from basic ingredients at home.
Download recipe: Chef Ángel León's Shrimp Fritters
Shrimp Fritters Recipe:
- 45 g wheat flour
- 25 g chickpea flour
- 80 g fresh shrimp
- 250 ml cold mineral water
- 6 g salt
- chopped parsley, to taste
- 1 spring onion
- Olive oil, just enough to coat a small pan
- Medium pot
- Small pan
1. Bring a medium pot of salted water to a boil.
2. Meanwhile, combine the wheat flour, chickpea flour, cold water, salt, and chopped parsley in a bowl for the fritter mix and set aside for 10 minutes.
3. Blanch the shrimp: Dip the shrimp in boiling water with salt for 10 seconds, and then immediately submerge them in ice water until cold. Once cold, place the shrimp on a paper towel until dry.
4. Cut the spring onion stalk into fine rings, and then repeat the steps to blanch them with the boiling water and ice water.
5. Heat a pan to 170 degrees C, with just enough olive oil to cover the surface of the pan and add a large spoon of the fritter mix, adjusting the heat to crisp the fritters to a deep golden brown, taking care not to let them burn. Remove cooked fritters with tongs and carefully set aside and let rest on a tray with absorbent paper to remove excess oil.
6. Sprinkle a little chopped parsley and spring onion for garnish and top with the shrimp to complete the dish.
For more inspiration, watch Chef Ángel León prepare a few of his classic recipes, including Shrimp fritters, Little neck clams in garlic, and Seafood rice with seaweeds, here.