Acaraje
Bahia in fritter form: black-eyed pea batter fried in red palm oil and split open for a spoonful of spiced prawns. The traditional version starts with overnight soaking and hand-peeling, so this one starts with a tin and no regrets.
- Total time
- 19 min
- Serves
- 3
- Effort
- Medium
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Blitz the beans, onion, salt and tapioca starch in a food processor for 2 minutes into a thick, fluffy paste that holds a spoon upright.
Heat 1 tbsp dende oil in a small pan over medium heat and cook the prawns with the ground cashews for 4 minutes until opaque and firm, then finish with lime juice and salt.
Heat the frying oil in a deep pan to 170-180C, filling it no more than a third and keeping a lid nearby.
Lower heaped tablespoons of the batter into the oil, 3 at a time, and fry for 4 minutes, turning once, until deep russet and crisp.
Drain on kitchen paper, split each fritter part-way open with a knife and spoon in the prawn filling while everything is hot.
Read all that and thought “absolutely not”?
Completely fair. Acaraje is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.