Brazilian Acaraje (Black Eyed Peas Fritters)
After the black eyed peas are soaked, they have to be peeled and this is what makes the dish time consuming and labor intensive. We had to take turns for peeling the peas. I would recommend to employ kids (with reasonable gross motor skills), teenagers and family/ friends for this task. If you absolutely have no help, then take your time and watch a nice long movie to get this done. Do not plan on making these for impromptu guests or as a last minute snack, they will never get to the dinner table on time.
Black Eyed Peas Fritters
So once you have the peeled black-eyed peas ready, it is smooth sailing from there on .
The texture of this exquisite entree is crispy on the outside and tender and creamy on the inside, with a soft and exotic flavor, seasoned with a very vivid point created by the garnish.
Ingredients
1 cup black-eyed peas
1 small onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon red chili powder, to taste
1 teaspoon ground cumin
Salt, to taste
Method:
Soak the black-eyed peas overnight. In the morning, peel off the skin.
Once all (or most) of the beans are peeled, soak them again for 30 minutes.
Drain the beans and onions and put them in a blender or food processor. Add the chopped garlic, chili powder, ground cumin, and salt. Process until the mixture is very smooth. Remove into a mixing bowl and add enough bread crumbs to form a batter that holds shape when formed into a ball.
Heat oil for deep-frying and fry the balls until golden brown on all sides. Remove onto a paper towel-lined plate and serve hot.
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