Brazilian · Starter · Hard
Acaraje
Crispy black eyed pea fritters split and stuffed with shrimp, vatapa, and vinaigrette.
The whole recipe in 60 seconds
Acaraje, in 5 ideas
- Removing the skins is tedious but essential for the right texture.
- Whipping incorporates air for a light interior.
- Palm oil gives the authentic color and flavor.
- This is Bahian street food at its finest.
- Vatapa can be approximated with a thick peanut coconut sauce.
What you need
Ingredients
- 2 cups black eyed peas, soaked overnight
- 1 onion, quartered
- 1 tsp salt
- Palm oil (dende) for frying
- 1 lb small shrimp, cooked
- 1 cup vatapa (or spicy peanut sauce)
- 1 cup vinaigrette salsa
- Hot sauce to taste
How to make it
Directions
- Rub the soaked peas to remove skins; this takes patience.
- Blend peas and onion into a thick paste with minimal water.
- Whip the batter vigorously for 10 minutes until fluffy.
- Fry spoonfuls in hot palm oil until deep orange and crisp.
- Split each fritter and stuff with shrimp, vatapa, and vinaigrette.
- Serve immediately with hot sauce.
Money saver. Black eyed peas are one of the cheapest proteins available.