Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 0.5 grams of saffron threads in 2 tablespoons of warm milk for 10 minutes.

2. 2

   Sauté 1 finely diced small onion and 2 minced garlic cloves in 1 tablespoon of butter in a pan until translucent.

3. 3

   Add 400 grams of peeled and deveined small shrimp to the pan with the onion and garlic, cooking until pink, then stir in 2 tablespoons of chopped fresh parsley, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, and set aside.

4. 4

   In a separate saucepan, combine 1 cup of milk with the rehydrated saffron and 2 tablespoons of butter, bringing it to a gentle simmer, then gradually whisk in 1.5 cups of all-purpose flour until a thick dough forms, pulling away from the sides of the pan.

5. 5

   Incorporate the cooked shrimp mixture into the saffron dough, mixing well to distribute the shrimp evenly, then let the dough cool completely in the refrigerator for at least 30 minutes.

6. 6

   Form the cooled dough into small oval or ball-shaped fritters, approximately 30 grams each, and roll each fritter in 1 cup of breadcrumbs until fully coated.

7. 7

   Heat 4 cups of vegetable oil in a deep pot or fryer to 175°C (350°F), then carefully deep-fry the fritters in batches for 3-4 minutes per batch, or until golden brown and cooked through.

8. 8

   Remove the golden fritters with a slotted spoon and drain them on a wire rack lined with paper towels to remove excess oil before serving warm.