Brazilian recipe
Authentic Acarajé: A Deep-Fried Black-Eyed Pea Fritter Recipe (Acarajé)
Discover the art of making authentic Brazilian acarajé: crispy golden fritters filled with traditional vatapá and dried shrimp.
0.0 / 5 by 0 Reviews
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 aromatising the oil
1 small onion, unpeeled, for aromatising the oil
500 ml red palm oil (azeite de dendê), for traditional flavour and colour
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 aromatising the oil
1 small onion, unpeeled, for aromatising the oil
500 ml red palm oil (azeite de dendê), for traditional flavour and colour
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas and dried shrimp in the 'world foods' aisle of larger supermarkets or your local Asian/African grocery stores. Azeite de dendê (red palm oil) is essential for the authentic taste and is available in specialist food shops or online marketplaces. Use high-quality vegetable oil for frying; avoid using oils with strong flavours that might mask the signature taste of the dendê oil.
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 them between your hands or using a fine mesh sieve under cold running water until as many skins as possible are removed.
- Once the skins are removed, rinse the beans thoroughly under cold water and set aside.
- Pulse the beans in a food processor until you achieve a smooth, homogeneous batter, taking care not to turn it into a purée.
- Process in small batches if necessary to maintain the right consistency.
- Transfer the batter to a large mixing bowl.
- Add the chopped onions and salt to the mixture.
- Incorporate everything well.
- Using a wooden spoon, beat the batter vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration is the secret to the final texture of the acarajé.
- Heat the vegetable oil in a deep, heavy-bottomed pot.
- Add the unpeeled onion to the oil to infuse it with flavour.
- Using two large spoons, shape the batter into small fritters about 8 cm in diameter, refining the shape with your hands or the spoons.
- Deep-fry the fritters in the hot oil for approximately 3 minutes on each side until they are golden brown and crispy.
- Regulate the heat carefully to ensure they do not brown too quickly on the outside before cooking through.
- Remove the acarajé with a slotted spoon and drain on kitchen paper to remove excess oil.
- Slice the fritters in half horizontally and fill with a generous dollop of vatapá.
- Place the dried shrimp inside the filling and close the fritter.
- Serve immediately while hot, accompanied by your preferred sauces or salads.
Observations
Acarajé is an iconic delicacy of Brazilian street food, rooted in the culinary traditions of Bahia. Prepared from a base of crushed black-eyed peas, these fritters are deep-fried until they achieve a perfectly crisp exterior while maintaining a soft, airy centre. This recipe brings together the earthy texture of the pulses with the bold, umami-rich profile of dried shrimp and the complex, creamy notes of vatapá. It is a quintessential party dish or a vibrant, hearty snack. Follow this step-by-step guide to master the traditional techniques for an authentic experience in your own kitchen.
Ratings and comments