Elevated Snacks · Brazilian
Acarajé
Black eyed pea fritters fried until crispy. These are a quintessential street food staple.
Why This Works
The intense nuttiness of the dendê oil combined with the unique airy texture of the bean paste creates a savory crunch found nowhere else.
The Upgrade
Serve with a side of vatapá (a spicy shrimp and bread paste) to turn these into a full meal.
Chef's Secret
Michelin TechniqueThe secret is in the beating of the dough; the more air you whip into it before frying, the lighter the center will be.
Ingredients
Total time including resting: 45 min
Directions
Drain the soaked peas and pulse in a food processor until a thick, coarse paste forms.
5 minAdd the grated onion and a pinch of salt to the paste, beating vigorously to aerate the batter.
5 minHeat the dendê oil in a heavy wok to 350°F; the oil should be deep red and very fragrant.
10 minUsing a large spoon, drop oval portions of the batter carefully into the hot oil.
Fry until golden brown and crispy on the outside, flipping once for even coloring.
6 minRemove and drain on paper towels; the interior should remain soft and light.
2 minSlice the warm fritter in half and stuff with rehydrated shrimp for an authentic finish.
5 minWine Pairing
Sparkling Brut
Sparkling
The BottleCave Geisse Brut
The aggressive effervescence and high acidity cut through the intense, oily richness of deep-fried black-eyed peas. It cleans the palate instantly, making every bite of the fritter feel as crisp and vibrant as the first.
Nutrition per Serving
320
calories
14g
protein
30g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Vinagrete
A quick mix of chopped tomatoes, onions, and bell peppers in vinegar to cut through the richness of the fried fritters.
Ingredients
Directions
Combine the diced tomatoes, minced onion, and bell pepper in a non-reactive glass bowl.
Whisk the olive oil, red wine vinegar, and salt in a small jar until emulsified.
Pour the dressing over the vegetable mixture.
Fold in the fresh cilantro gently to combine.
Allow the mixture to macerate at room temperature for 10 minutes to meld the flavors.
Adjust seasoning with additional salt if necessary and serve alongside fresh acarajé.
Side Dish
Spicy Malagueta Salsa
A simple blend of hot peppers and lime to add a necessary punch of heat and acidity to the black-eyed pea base.
Ingredients
Directions
Combine the minced Malagueta peppers and diced onion in a small non-reactive glass bowl.
Add the lime juice and salt, stirring until the salt fully dissolves.
Allow the mixture to macerate at room temperature for 15 minutes to soften the onion's bite.
Whisk in the olive oil to emulsify the juices.
Fold in the fresh cilantro immediately before serving.
Adjust seasoning to ensure the acidity is balanced against the capsaicin heat.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.