Chickpea and Shrimp Croquettes

Chickpea and shrimp croquettes are a flavorsome meeting between the sea and the land that brings a crunchy and tasty note to the table. Here’s how to prepare them Italian style.

Ingredients

• 200 g of cooked and drained chickpeas
• 150 g of shelled and cleaned shrimp
• 1 clove of garlic
• Fresh parsley (to taste)
• Salt and pepper to taste
• 1 egg
• Breadcrumbs as needed
• Extra virgin olive oil
• Oil for frying (seed or olive)
• Lemon juice (optional)

Preparation

1. Start by blending the chickpeas in a mixer until you achieve a homogeneous consistency, but not too smooth to maintain some texture.
2. Clean the shrimps thoroughly by removing the shell and intestine. Cut them into not too small pieces.
3. In a pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Once golden, remove the garlic and add the shrimp. Cook them until they turn pink and slightly golden. If desired, deglaze with a little lemon juice.
4. In a large bowl, combine the blended chickpeas and cooked shrimp. Add the egg, salt, pepper, and chopped parsley to taste. Mix everything carefully.
5. Form small croquettes with the mixture, then roll them in breadcrumbs until completely covered.
6. Heat the frying oil in a deep pan or a deep fryer to a temperature of 170-180 °C. Fry the croquettes until they are golden and crispy, then drain them on paper towels.
7. Serve the croquettes while hot, accompanied by a drizzle of raw oil or a yogurt-based sauce with spices.

Curiosity

In many Italian coastal areas, it is common to find dishes that combine legumes and seafood, a practice that reflects the culinary history of fishing communities that supplemented their diet with what the hinterland could offer. These croquettes are a tribute to that tradition.