Acaraje is a celebrated Afro-Brazilian street food from Bahia, where black-eyed-pea fritters are fried in red palm oil and split for generous savory fillings.
This version prepares the fritter batter from soaked peas, a compact vatapa, quick okra, vinaigrette, and cooked shrimp so every component can be made at home.
Beat the bean batter until light before frying; aeration gives acaraje a crisp shell without making the center dense.
Serving Suggestions
Serve the fritters immediately with the fillings arranged separately so each acaraje can be assembled while hot.
Recipe Notes
Prepare the vatapa, okra, and vinaigrette several hours ahead. Fry the acaraje shortly before serving for the best crust.
Brazilian Acaraje
Bahian black-eyed-pea fritters filled with creamy vatapa, quick okra, tomato vinaigrette, and cooked shrimp.
Equipment
- Food processor
- Heavy Dutch oven
- Deep-fry thermometer
- Medium saucepan
- Slotted spoon
- Mixing bowls
Ingredients
Acaraje Fritters
- 2 cups dried black-eyed peas soaked for 8 hours and skins rubbed away
- 1 medium yellow onion roughly chopped
- 1 tsp fine salt
- 4 cups dende oil or neutral frying oil for deep-frying
Vatapa
- 3 oz day-old white bread torn into pieces
- 1 1/2 cups full-fat coconut milk
- 1/3 cup roasted unsalted peanuts
- 1/3 cup roasted unsalted cashews
- 1 small yellow onion chopped
- 1 tbsp fresh ginger grated
- 2 tbsp dende oil
- 1/2 tsp fine salt
Okra, Vinaigrette, and Shrimp
- 10 oz okra thinly sliced
- 1 tbsp dende oil
- 1/2 cup water
- 2 medium ripe tomatoes seeded and diced
- 1/2 small red onion finely diced
- 2 tbsp fresh lime juice
- 8 oz small cooked shrimp peeled and tails removed
- 1/4 tsp fine salt
Instructions
Prepare the Beans:
- Drain the soaked peas and rub them between your hands in fresh water to loosen most skins. Skim away the skins, drain well, and pat the peas dry.
- Process the peas, onion, and salt until very smooth. Transfer to a bowl and beat vigorously for 3 to 4 minutes until the batter looks lighter and slightly increased in volume.
Make the Fillings:
- Soak the bread in 1 cup of coconut milk for 10 minutes. Blend it with the remaining coconut milk, peanuts, cashews, onion, and ginger until smooth.
- Cook the blended mixture with 2 tablespoons dende oil over medium-low heat for 12 to 15 minutes, stirring, until thick enough to hold on a spoon. Season with salt.
- Cook the okra with 1 tablespoon dende oil and the water for 10 to 12 minutes until tender and thick. Mix the tomatoes, red onion, lime juice, and 1/4 teaspoon salt separately.
Fry and Assemble:
- Heat the frying oil to 350 F (175 C). Shape heaped spoonfuls of batter into rough ovals and fry in batches for 4 to 5 minutes, turning once, until deep golden and cooked through. Drain well.
- Split each hot fritter without cutting all the way through. Fill with vatapa, okra, vinaigrette, and shrimp, then serve immediately.
Notes
- Traditional dende oil supplies acaraje with its distinctive color and flavor; use it when available.
- Keep the oil near 350 F (175 C) so the fritters cook through without absorbing excessive oil.
Nutrition
Calories: 510kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 10gCholesterol: 65mgSodium: 640mgFiber: 9gSugar: 7g