Brazilian recipe
Traditional Acarajé: An easy guide to crispy black-eyed pea fritters with shrimp (Acarajé : receita de bolinho de feijão frito com camarão)
Acarajé is a Brazilian classic—crispy on the outside, light and airy 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
1 small onion, unpeeled (for oil seasoning)
1 small onion, unpeeled (for oil seasoning)
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
1 small onion, unpeeled (for oil seasoning)
1 small onion, unpeeled (for oil seasoning)
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 at local spice shops or the dry goods section of major supermarkets. Dende oil (red palm oil) is typically available at specialty international grocery stores or West African markets, as it is a key ingredient in many traditional dishes.
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 grains 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 thoroughly under cold running water and set aside.
- Place the peas into a food processor and pulse until you achieve a smooth, homogeneous batter, being careful not to over-process into a pureé.
- If your processor is small, handle the batter in several batches.
- Transfer the prepared batter into a large mixing bowl.
- Incorporate the chopped onions and salt into the bowl.
- Mix the ingredients 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 step is crucial for achieving the characteristic light texture of the fritters.
- Heat the vegetable oil in a deep pot or wok.
- Add the unpeeled onion to the oil to infuse it with flavor.
- Using two spoons, scoop out portions of the batter to shape fritters roughly 8 cm in diameter.
- Carefully drop the fritters into the hot oil and fry for about 3 minutes on each side until golden brown and crispy.
- Monitor the oil heat carefully to ensure the fritters cook through without burning the exterior.
- Remove the acarajé using a slotted spoon and drain on absorbent paper to remove excess oil.
- Slice each fritter open down the middle and add a generous portion of vatapá inside.
- Place the dried shrimp into the filling and close the acarajé.
- Serve immediately while hot, accompanied by your choice of spicy sauces or fresh salads.
Observations
Acarajé is an iconic delicacy from Brazil, deeply rooted in the culinary traditions of Bahia. These savory fritters are crafted from ground black-eyed peas, deep-fried until they achieve a perfect golden crunch. The hallmark of a great acarajé lies in the contrast between the creamy interior and the bold, savory punch of dried shrimp and vatapá. Whether you are hosting a special gathering or looking to recreate a soulful Brazilian snack at home, this recipe provides simple, step-by-step techniques to master this unique dish using accessible ingredients.
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