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Serves 4

• 4 cups Spanish extra-virgin olive oil
• ½ cup chickpea (garbanzo) flour
• ½ cup all-purpose flour
• 1/8 teaspoon sweet pimentón (Spanish smoked paprika)
• 1 tablespoon minced onions
• 1 tablespoon minced fresh flat leaf parsley leaves
• 1 cup flat mineral or filtered water
• ¼ cup vodka
• ½ pound frozen whole tiny (1-inch) shrimp, defrosted; One pound blocks of tiny shrimp can be found in Asian markets
• 2 teaspoons coarse sea salt

In a medium pot, heat the olive oil to 350ºF on a candy thermometer over medium-high heat. Sift the chickpea and all-purpose flours together in a mixing bowl, and season with the pimentón. Add the onions and parsley to the flours and mix well. Slowly pour in the water and vodka, stirring constantly to prevent any lumps from forming. The mixture should be similar to a very thin pancake batter. Fold the shrimp into the batter.

Using a three-ounce ladle, spoon the batter into the hot oil. The batter will begin to break apart in the oil. Using a slotted spoon, push the pieces of batter together against one side of the pot until the fritter begins to stick together. At this moment, turn the fritter over in the oil. Allow the fritter to fry until golden brown, about 3 minutes. Transfer the fritter to a paper towel-lined plate to drain. Sprinkle with salt and keep warm. Repeat with remaining batter, making sure the oil returns at 350ºF between batches. The batter will yield 10-12 fritters. Serve immediately.