Brazilian recipe
Authentic Acarajé: Bean Fritters with Dried Shrimp (Acarajé)
Discover the art of making acarajé, a quintessential Brazilian street food delight featuring a crisp, airy bean fritter filled with vatapá and dried shrimp.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for frying
Salt to taste
500 g dry black-eyed peas, high quality
1 small unpeeled onion, for oil infusion
1 small unpeeled onion, for oil infusion
500 ml azeite de dendê (palm oil), for authentic color and flavor
150 g dried shrimp, cleaned and deshelled
500 ml vegetable oil for frying
Salt to taste
500 g dry black-eyed peas, high quality
1 small unpeeled onion, for oil infusion
1 small unpeeled onion, for oil infusion
500 ml azeite de dendê (palm oil), for authentic color and flavor
150 g dried shrimp, cleaned and deshelled
Where to find ingredients
Find black-eyed peas (often labeled as beans) and onions at local wet markets or supermarket produce sections. Dried shrimp can be found at specialized fishmongers or coastal market stalls. Azeite de dendê is a specific Brazilian palm oil; if unavailable locally, search in specialty import food stores or larger city hypermarkets that cater to international ingredients.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the beans and remove the skins by rubbing them between your hands or using a fine sieve under running water until thoroughly hulled.
- Rinse the hulled beans well under running water and set them aside.
- In a food processor, pulse the beans until a homogeneous, slightly coarse paste forms; avoid over-processing into a smooth puree.
- Work in small batches if necessary to ensure an even consistency.
- Transfer the bean paste into a large mixing bowl.
- Add the chopped onions and salt to the bowl.
- Mix the ingredients 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 for achieving the light, signature texture of the acarajé.
- Heat the vegetable oil in a deep pan or heavy-bottomed pot.
- Add one of the small unpeeled onions to the oil to infuse it with aroma.
- Using two spoons or your hands, shape portions of the batter into small, roughly 8 cm diameter fritters.
- Deep-fry the fritters in the hot oil for approximately 3 minutes per side, until they are golden brown and crisp.
- Adjust the heat carefully during frying to prevent the exterior from burning before the inside is cooked.
- Remove the acarajés with a slotted spoon and drain them on paper towels to remove excess oil.
- Slice each fritter in half horizontally to create a pocket.
- Fill each one with a generous portion of vatapá.
- Top with the dried shrimp and serve immediately while hot, ideally alongside extra condiments if desired.
Observations
Acarajé is an iconic delicacy from Brazil, deeply rooted in the cultural landscape of Bahia. These savory fritters are crafted from hulled black-eyed peas, deep-fried until they achieve a signature golden crunch. The preparation marries the light, fluffy texture of the bean base with the intense, savory notes of dried shrimp and the rich, complex flavors of vatapá. Whether you are hosting an event or simply craving a unique culinary project, this recipe brings the soul of traditional Brazilian snacks to your kitchen using straightforward techniques and readily available ingredients.
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