Brazilian Black-Eyed Pea and Shrimp Fritters: Acarajé
Brazilian deep-fried black-eyed pea fritters, a traditional street food, are filled with caramelized onions and sautéed shrimp.
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Instructions
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Heat 2 inches of palm or vegetable oil in a pot over medium-high heat, and preheat oven to 200 degrees if keeping fritters warm.
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Thinly slice an onion and cook it in oil with salt and chile powder for 15 minutes until golden brown.
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Add shrimp to the skillet, sauté until pink, then remove from heat, season, and set aside.
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Drain black-eyed peas, then process them with roughly chopped onion, garlic, and a deseeded chile pepper.
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Blend the pea mixture until smooth, adding water or broth as needed.
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Incorporate flour until the mixture can hold a shape, then divide into 15 pieces and form into balls or ovals.
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Fry fritters in batches until browned, then drain on paper towels.
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Split warm fritters and fill with the onion and shrimp mixture. Serve.