Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianSnack
Recipe Story
origins & traditionsAcarajé is an iconic Brazilian street food with deep roots in Afro-Brazilian culture, particularly from the state of Bahia. These savory fritters are made from black-eyed peas that are soaked, peeled, and ground into a smooth paste seasoned with onions and salt. The mixture is shaped into oval patties and deep-fried in traditional dendê palm oil until they achieve a beautiful golden-brown exterior with a fluffy interior. Typically split open and filled with vatapá, caruru, or spicy shrimp, acarajé represents centuries of cultural fusion between African culinary traditions and Brazilian ingredients. While traditionally sold by Baianas wearing white lace dresses, this recipe brings this authentic taste to your home kitchen, perfect for snacking or serving at gatherings.
Instructions
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Soak the black-eyed peas in cold water for at least 8 hours or overnight. After soaking, drain and rub the peas between your hands to remove the skins. Rinse thoroughly and drain well.
In a food processor or blender, combine the peeled black-eyed peas with chopped onions and a pinch of salt. Process until you achieve a smooth, thick paste. The consistency should be similar to hummus.
Transfer the mixture to a large mixing bowl. Using a wooden spoon or electric mixer, beat the mixture vigorously for 3-5 minutes to incorporate air, making the fritters lighter and fluffier.
Heat dendê oil (or vegetable oil as substitute) in a deep pot or dutch oven to 350°F (175°C). The oil should be at least 3 inches deep for proper frying.
Using two spoons or an ice cream scoop, shape the paste into oval patties about 3 inches long and 2 inches wide. Carefully slide them into the hot oil.
Fry 3-4 fritters at a time for 5-7 minutes, turning once halfway through, until they are golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy, optionally split open and filled with traditional accompaniments.
Acarajé - Black-Eyed Pea Fritters
4.6 (25)
Crispy Bahian black-eyed pea fritters deep-fried in dendê oil, a beloved street food from Salvador that combines African heritage with Brazilian coastal flavors in every golden, crunchy bite.
medium
45 min
8 servings
Ingredients
0 of 8 checked
Main
- 2 cups black-beans, dried black-eyed peas, soaked overnight and peeled
- 1 pieces onions, medium, roughly chopped
Seasoning
- 1 1/2 teaspoons salt
- 2 cloves garlic, minced, optional (optional)
Frying
- 4 cups vegetable-oil, for deep frying (dendê oil preferred)
Optional Enhancement
- 100 grams shrimp, dried, optional for batter (optional)
Serving
- 1 teaspoons hot-sauce, optional for serving (optional)
- 2 pieces lime, cut into wedges for serving (optional)
Chef Tips
expert advice•For the most authentic flavor, use dendê (red palm oil) which gives acarajé its characteristic color and taste.
•If unavailable, vegetable oil works well as a substitute.
•The key to light, fluffy fritters is properly removing the pea skins and beating air into the mixture.
•Some cooks add a small dried shrimp to the batter for extra flavor.
•These are best served immediately but can be kept warm in a low oven.
•Traditional fillings include vatapá (a creamy shrimp and nut paste), caruru (okra stew), and spicy pepper sauce.
•For a simplified version, serve with hot sauce and lime wedges.
•The batter can be prepared a few hours ahead and kept refrigerated until frying time.
