Brazilian recipe
Authentic Acarajé: A Simple Recipe for Fried Black-Eyed Pea Fritters with Shrimp (Acarajé : receita de bolinho de feijão frito com camarão)
Acarajé is a Brazilian classic: crispy on the outside, fluffy on the inside, and packed with traditional vatapá and dried shrimp.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for deep-frying
Salt to taste
500 g raw black-eyed peas, high-quality preferred
1 small onion, unpeeled (for flavoring the oil)
1 small onion, unpeeled (for flavoring the oil)
500 ml dende oil (palm oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil for deep-frying
Salt to taste
500 g raw black-eyed peas, high-quality preferred
1 small onion, unpeeled (for flavoring the oil)
1 small onion, unpeeled (for flavoring the oil)
500 ml dende oil (palm oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas and dried shrimp in the dry goods or international aisle of local markets. Dende oil (palm oil) is a specialty item often found in international grocers or Latin American specialty shops. Use high-smoke-point vegetable oil for deep-frying.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the peas and remove the skins by rubbing the beans between your hands or using a fine sieve under running water until most skins are gone.
- Once the skins are removed, rinse the beans thoroughly under cold water and set them aside.
- Place the peas in a food processor and pulse until you have a smooth, homogeneous paste, taking care not to turn it into a purée.
- Process the mixture in small batches if necessary.
- Transfer the batter to a large mixing bowl.
- Add the chopped onions and salt to the batter.
- Mix everything thoroughly.
- Using a wooden spoon, beat the batter vigorously for about 10 minutes until it triples in volume and becomes airy.
- This aeration process is essential to ensure the signature texture of the acarajé.
- Heat the vegetable oil in a deep-sided pot.
- Add the unpeeled onion to the oil to infuse it with flavor.
- Using two spoons, scoop the batter to form oval fritters approximately 8 cm in diameter, refining the shape with your hands or the spoons.
- Carefully lower the fritters into the hot oil and fry for about 3 minutes per side until they are golden and crispy.
- Monitor the oil temperature closely to ensure they cook through without burning.
- Remove the acarajés with a slotted spoon and drain them on paper towels to remove excess oil.
- Slice the warm fritters in half and fill them with a generous serving of vatapá.
- Place the dried shrimp inside the filling and close the fritter.
- Serve immediately while hot, adding extra condiments or fresh salad on the side if desired.
Observations
Acarajé is a cherished staple of Brazilian cuisine, particularly iconic to the state of Bahia. These fritters are crafted from ground black-eyed peas, deep-fried until they achieve a perfect, golden-brown crust. The dish balances the delicate texture of the pea paste with the intense, savory notes of dried shrimp and the creamy richness of vatapá. It is a show-stopping choice for gatherings, flavorful snacks, or a unique feast. Follow this step-by-step guide to mastering this specialty at home using simple techniques and essential ingredients.
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