Brazilian recipe
Traditional Acarajé: authentic deep-fried bean fritters with prawns (Acarajé)
Discover the art of making Acarajé, a iconic Brazilian street food treat featuring a crisp, golden exterior, a fluffy centre, and a savoury prawn filling.
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Ingredients
2 medium brown onions, peeled and roughly chopped
500 ml vegetable oil, for frying
Salt, to taste
500 g raw black-eyed peas, high quality
1 small onion, whole with skin on, for flavouring the oil
1 small onion, whole with skin on, for flavouring the oil
500 ml red palm oil (azeite de dendê), for traditional flavour and colour
150 g dried prawns, cleaned and peeled
500 ml vegetable oil, for frying
Salt, to taste
500 g raw black-eyed peas, high quality
1 small onion, whole with skin on, for flavouring the oil
1 small onion, whole with skin on, for flavouring the oil
500 ml red palm oil (azeite de dendê), for traditional flavour and colour
150 g dried prawns, cleaned and peeled
Where to find ingredients
You can find black-eyed peas and dried prawns in the 'world food' or 'international' aisles of major Australian supermarkets or at local Asian grocers. Red palm oil (azeite de dendê) is a specialist item typically available at Latin American grocers or online through gourmet suppliers. If you cannot find red palm oil, note that it provides the dish's distinct colour and earthy flavour; there is no direct culinary substitute for this authentic Brazilian ingredient.
Preparation method
- Soak the black-eyed peas in plenty of water for at least 12 hours to soften them for processing.
- Drain the peas and remove the skins by rubbing the grains between your hands or using a fine mesh sieve under cold running water until the skins are mostly washed away.
- Once the skins are removed, rinse the beans thoroughly under cold water and set them aside.
- In a food processor, pulse the beans until they reach a smooth, homogeneous consistency, taking care not to turn them into a thin puree.
- Process the beans in smaller batches if necessary to ensure even consistency.
- Transfer the prepared bean paste into a large mixing bowl.
- Add the chopped onions and salt to the paste.
- Stir the mixture thoroughly to combine.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it has tripled in volume and appears light and aerated.
- This aeration step is crucial for achieving the signature fluffy texture of the finished fritters.
- Heat the vegetable oil in a deep-sided heavy-based pot.
- Carefully drop the whole onion with the skin on into the oil to infuse it with flavour.
- Using two spoons, scoop out portions of the batter, shaping them into oval fritters roughly 8 cm in diameter.
- Carefully lower the fritters into the hot oil and fry for about 3 minutes per side until they are deep golden brown and crisp.
- Monitor the oil temperature closely throughout the frying process to prevent the exterior from burning before the centre is cooked.
- Remove the Acarajé with a slotted spoon and drain on paper towels to remove excess oil.
- Carefully slice the warm fritters open through the middle to create a pocket for the filling.
- Generously stuff with prepared vatapá and top with the dried prawns.
- Serve immediately while hot, ideally paired with fresh salsas or salads as preferred.
Observations
Acarajé is a quintessential delicacy from Brazil, particularly renowned in the state of Bahia. These fritters are crafted from black-eyed peas that are ground into a smooth paste and deep-fried until they achieve a perfect crunch. The secret lies in balancing the airy texture of the bean base with the distinct, intense flavour of dried prawns and traditional vatapá. Whether you are hosting a gathering or simply craving a unique culinary experience, mastering this dish brings the vibrant spirit of Brazilian street food right to your kitchen using straightforward preparation techniques.
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