Brazilian recipe
Traditional Acarajé: Crispy Black-Eyed Pea Fritters with Shrimp
Acarajé is a Brazilian classic, crispy on the outside and fluffy on the inside, traditionally filled with 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 (to aromatize the oil)
1 small onion, unpeeled (to aromatize the oil)
500 ml red palm oil (dendê oil), for authentic 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 (to aromatize the oil)
1 small onion, unpeeled (to aromatize the oil)
500 ml red palm oil (dendê oil), for authentic flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Black-eyed peas can be found in the pulses aisle of most supermarkets. Red palm oil (dendê) and dried shrimp are typically available at specialty Latin American or African grocery stores.
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-mesh sieve under running water until most skins are gone.
- Rinse the hulled beans thoroughly under cold running water and set aside.
- In a food processor, pulse the beans until you reach a smooth, thick consistency, being careful not to over-process into a pureé.
- Process in small batches if necessary to ensure even texture.
- Transfer the bean paste to a large mixing bowl.
- Add the chopped onions and salt to the paste.
- Mix the ingredients thoroughly.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes airy.
- This aeration is the secret to achieving the traditional fluffy texture.
- Heat the vegetable oil in a deep pot or heavy-bottomed pan.
- Add one unpeeled onion to the oil to infuse it with flavor.
- Using two spoons, shape the dough into oval fritters roughly 8 cm in diameter.
- Deep-fry the fritters in the hot oil for about 3 minutes per side until golden brown and crispy.
- Adjust the heat as needed to ensure the inside cooks through without burning the outside.
- Remove the acarajés with a slotted spoon and drain on paper towels to remove excess oil.
- Slice the fritters in half and fill them with a generous dollop of vatapá.
- Tuck the dried shrimp into the center of the filling and close the fritter.
- Serve hot, accompanied by extra sauces or fresh salad if desired.
Observations
Acarajé is a beloved specialty from the Brazilian coast, known for its golden, crispy texture. Made from blended black-eyed peas, these fritters are fried until golden and served with a savory filling of vatapá—a creamy bread and shrimp paste—and dried shrimp. Perfect for appetizers or as a show-stopping main dish, this recipe brings the authentic flavors of Afro-Brazilian street food into your own kitchen using simple, step-by-step techniques.
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