Acaraje Black Eyed Pea Fritters With Shrimp Filling Food

BRAZILIAN BLACK-EYED PEA AND SHRIMP FRITTERS: ACARAJé

Steps:

• Make filling: Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).
• Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
• Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
• Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
• Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
• Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
• Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.
• Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.

BLACK EYE PEA FRITTERS WITH SAUCE: ACARAJE CON MOLHO

Steps:

• Soak dried shrimp in water for 30 minutes.
• Preheat 3 inches of oil in a deep saucepan to 375 degrees F.
• Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje.
• Put the first 4 ingredients in a food processor and puree lightly.
• In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.