Acarajé
Crispy black-eyed pea fritters from Brazil, split open and stuffed with spicy greens and a rich palm oil sauce. A street-food favorite that's surprisingly simple to make at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 12g
Ingredients
- 1 cup dried black-eyed peas
- 1 medium onion
- 1 teaspoon salt
- ½ cup palm oil
- 2 cups collard greens
- 1 medium carrot
- ½ teaspoon chili flakes
- 2 cups vegetable oil
Instructions
- 1
Soak the 1 cup dried black-eyed peas in water overnight, then drain and rub off the skins.
- 2
Blend the peas with 1 chopped onion and 1 teaspoon salt until smooth, adding a little water if needed.
- 3
Heat 2 cups vegetable oil in a deep pot to 350°F. Drop spoonfuls of batter in, frying until golden and crispy, about 4 minutes per side.
- 4
Remove fritters and drain on paper towels. In a separate pan, heat 2 tablespoons of the palm oil over medium.
- 5
Add 2 cups shredded collard greens and 1 diced carrot, cooking until wilted and tender, about 5 minutes.
- 6
Stir in 0.5 teaspoon chili flakes and season with salt. Cook 1 minute more.
- 7
Split each fritter open and fill with the greens mixture. Drizzle with remaining palm oil and serve hot.
- 8
Optional: add chopped shrimp or hot sauce for extra kick.
Tools you’ll need
- blender
- deep pot
- frying thermometer
- skillet
- slotted spoon
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