By Fran Lane

Yummo! Good eats in the Nite Lite Kitchen this week-Shrimp Tortillitas! If you’ve never tried these, you’re really missing out. Check out the recipe.

These tortillitas are so good and very easy to make. I was first drawn to this recipe from Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed because of its simplicity. Served warm, they just melt in your mouth and are perfect for any special occasion. This recipe is a definite keeper. Enjoy. Tom~

1st1 The Nite Lite Kitchen~

1/2 cup all-purpose flour / 1/2 cup chickpea flour (also called garbanzo bean flour) / 1 teaspoon salt / 1 cup water / 1/2 pound shrimp, shelled and finely chopped / 1/4 cup chopped onion / 2 tablespoons chopped flat-leaf parsley / Safflower oil for frying

In a medium bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion, and parsley. (The batter can be prepared up to 3 hours ahead and left in a cool place.) Pour oil to a depth of 1/4 inch in a large skillet and heat over high heat until smoking. Drop the batter by tablespoons into oil, spreading it with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately. 10-12 servings



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