Shrimp Tortillitas

• 1/2 cup all-purpose flour
• 1/2 cup chickpea flour
• 1 teaspoon salt
• 1/2 pound shrimp, shelled and finely chopped
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh parsley
• Vegetable or safflower oil for frying

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

allpurpose, chickpea flour, salt, shrimp, onion, parsley, vegetable

Taken from cooking.nytimes.com/recipes/10720 (may not work)