Bahian black-eyed pea fritters, fried in red palm oil until crisp on the outside and tender inside. Split them open while still warm and stuff them with creamy vatapá, dried shrimp, tangy diced salad, and hot sauce.
Ingredients
- 300 g dried black-eyed peas
- 2 pieces yellow onion
- 2 tsp fine salt
- 700 ml red palm oil
- 300 ml sunflower oil
- 300 g homemade vatapá
- 80 g white sandwich bread
- 250 ml coconut milk
- 60 g peeled dried shrimp
- 40 g unsalted roasted peanuts
- 40 g raw cashews
- 15 g fresh ginger
- 1 clove garlic
- 2 pieces tomato
- 1 piece red onion
- 0.5 bunches fresh cilantro
- 1 piece lime
- to taste Brazilian or Caribbean hot sauce
Method
- Soak the black-eyed peas in a large volume of water overnight, then rub them between your hands to loosen the skins; rinse several times until the water runs mostly clear and the peas are predominantly white.
- Blend the drained peas with the yellow onion and salt until you get a thick, smooth, yet firm batter; it should hold its shape on a spoon without running like pancake batter.
- Beat the batter vigorously with a spatula for several minutes until it lightens slightly in color and becomes airy; this step is essential for light fritters.
- Prepare the fresh salsa by dicing the tomato, red onion, and cilantro, then season with lime juice and a pinch of salt; set aside to let the vegetables become juicy and flavorful.
- Heat the red palm oil and sunflower oil together in a deep pot; it is ready when a small dollop of batter floats quickly to the surface surrounded by steady, fine bubbles.
- Shape the batter into quenelles using two wet spoons and carefully drop them into the oil; fry in batches without overcrowding until each acarajé is puffed, deep golden-orange, and crisp to the touch.
- Drain the fritters on a wire rack or paper towels, then let them cool just enough to handle without burning your fingers; the interior should remain soft and hot.
- Gently warm the vatapá if necessary, then split each acarajé open like a pita pocket and generously fill with vatapá, dried shrimp, tangy salsa, and hot sauce.
- Serve immediately, while the crust is still crunchy and the contrast between hot fritter, rich spiced paste, and fresh toppings is crisp and distinct.
Nutrition
Per serving
- Energy
- 884.6 kcal
- Protein
- 24.04 g
- Carbohydrate
- 52.07 g
- Fat
- 65.47 g
- Fibre
- 9.02 g
- Calcium
- 135.93 mg
- Iron
- 6.31 mg
- Magnesium
- 153.54 mg
