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