Brazilian recipe
Authentic Acarajé: A Simple Recipe for Deep-Fried Black-Eyed Pea Fritters (Acarajé : receita de bolinho de feijão frito com camarão)
Discover the art of making Acarajé, a classic Brazilian treat featuring a crispy, golden shell filled with savory dried shrimp and rich vatapá.
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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
1 small onion, unpeeled, for oil infusion
1 small onion, unpeeled, for oil infusion
500 ml palm oil (dendê), 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
1 small onion, unpeeled, for oil infusion
1 small onion, unpeeled, for oil infusion
500 ml palm oil (dendê), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find black-eyed peas in the dried beans section of local markets or grocery stores. Palm oil (dendê) and dried shrimp are typically available in the ethnic/international foods aisle or at specialized Caribbean and international grocers.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the beans and peel them by rubbing the grains between your hands or using a fine sieve under running water until most skins are removed.
- After removing the skins, rinse the beans thoroughly under cold water and set aside.
- In a food processor, pulse the beans until you achieve a consistent paste, being careful not to turn it into a puree.
- Process the mixture in smaller batches if necessary to maintain the right texture.
- Transfer the prepared bean paste into a large mixing bowl.
- Fold in the chopped onions and add salt to taste.
- Mix everything together thoroughly.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration process is essential to ensure the proper texture of the finished fritters.
- Heat the vegetable oil in a deep pot or heavy-bottomed skillet.
- Add the unpeeled onion to the oil to infuse it with flavor.
- Using two spoons, scoop the mixture to shape fritters roughly 8 cm in diameter, refining them with your hands or the spoons.
- Deep-fry the fritters in the hot oil for approximately 3 minutes per side until they turn golden brown and crisp.
- Adjust the heat as needed to prevent the exterior from burning before the inside is cooked.
- Remove the acarajé with a slotted spoon and place them on paper towels to drain excess oil.
- Carefully slice the warm fritters in half to create an opening.
- Fill each one with a generous portion of dried shrimp and vatapá.
- Serve immediately while hot, accompanied by your choice of sides or fresh salad.
Observations
Acarajé is a iconic delicacy hailing from Brazil, especially beloved in the Bahia region. These fritters are crafted from ground black-eyed peas, deep-fried until they achieve a perfect, crunchy exterior while remaining light and airy inside. The preparation marries the unique texture of the beans with the bold, savory profile of dried shrimp and creamy vatapá. It is a stand-out choice for gatherings, casual snacks, or special meals. Follow this guide to prepare this vibrant dish at home using straightforward techniques and readily available ingredients.
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