Brazilian recipe
Traditional Acarajé: Easy Recipe for Deep-Fried Bean Fritters with Prawns
Acarajé is a Brazilian classic—crispy on the outside, light and airy inside, and packed with traditional vatapá and dried shrimp. A flavourful, authentic recipe you can make at home.
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, skin on, to flavour the oil
1 small onion, skin on, to flavour the oil
500 ml red palm oil (dendê oil), 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, skin on, to flavour the oil
1 small onion, skin on, to flavour the oil
500 ml red palm oil (dendê oil), for traditional flavour and colour
150 g dried shrimp, cleaned and peeled
Where to find ingredients
The main challenge for this recipe is sourcing dried shrimp and red palm oil (azeite de dendê). Look for these in specialty international grocery stores, specifically those focusing on West African, Brazilian, or Latin American pantry staples. The black-eyed peas are common in most large supermarket 'legume' or 'dry goods' aisles. If red palm oil is unavailable, note that it is the heart of the traditional flavour and colour; there is no perfect substitute that replicates its specific earthy profile.
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 outer skins by rubbing them between your hands or using a fine-mesh sieve under running water until most skins are gone
- Once the skins are removed, rinse the peas well under cold running water and set them aside
- Pulse the peas in a food processor until you reach a smooth consistency, being careful not to turn them into a pureé
- Work in smaller batches if necessary to maintain the right texture
- Transfer the mixture to a large mixing bowl
- Add the chopped onions and salt
- Mix everything 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 is the secret to getting that perfect, airy texture in your acarajé
- Heat the vegetable oil in a deep pot or wok
- Add the unpeeled onion to the oil to infuse it with aroma while it heats up
- Use two spoons to shape the mixture into rounds about 8 cm across, working with your hands or the spoons
- Deep-fry the fritters in the hot oil for about 3 minutes on each side until they are golden brown and crispy
- Keep a close eye on the heat to ensure they cook through without burning
- Remove the acarajés with a slotted spoon and drain them on paper towels to remove any excess oil
- Split the fritters open down the middle and fill with a generous dollop of vatapá
- Add the dried shrimp inside and close the acarajé
- Serve immediately while hot, ideally with a side of extra spicy sauce or a crisp salad
Observations
Acarajé is a beloved Bahian street food staple, famous for its unique texture and bold seasoning. These fritters are made from black-eyed peas, ground and whipped into a smooth paste before being deep-fried in fragrant palm oil until perfectly golden. Traditionally split and filled with a spicy, creamy shrimp and coconut-based spread known as vatapá, it’s an irresistible choice for gatherings or special meals. Master this classic technique at home with these straightforward steps.
Ratings and comments