CHEF DANA TOUGH'S ACARAJE
These African-inspired fritters are made with dried beans that are fermented. The batter is whipped just before frying to create a delicate, fluffy interior. This distant relative of falafel is served with savory yogurt and harissa sauce, making for a dipping sauce that's both fiery and cooling. Acarajé makes for a great meatless protein on a salad but can also be enjoyed on its own as an appetizer.
Provided by Leslie Kelly
Categories Bean and Pea Appetizers
Time P2DT19m
Yield 6
Number Of Ingredients 10
Steps:
- Heat water and 1 tablespoon sea salt together in a pot over medium heat until salt is dissolved and brine is heated, about 5 minutes. Remove pot from heat and cool brine to 70 degrees F (21 degrees C).
- Mix beans, onion, garlic, coriander, cumin, and caraway seeds together in an air-tight container. Pour brine over bean mixture. Cover container tightly and let sit at room temperature until liquid is beginning to bubble from the gasses, about 24 hours.
- Drain brine from beans mixture, reserving the brine.
- Blend bean mixture in a food processor, adding just enough brine to make acaraje mixture the consistency of thick hummus. Store blended bean mixture in an air-tight container at room temperature for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy.
- Dip a tablespoon into the hot oil to assure the acaraje mixture doesn't stick to the tablespoon. Scoop acaraje with the coated tablespoon and gently drop acaraje mixture into the hot oil; repeat process until about 6 are frying at 1 time.
- Cook acaraje in the hot oil, flipping occasionally for even cooking, until golden brown and crispy, about 4 minutes per batch. Transfer acaraje to a paper towel-lined plate; season with sea salt.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.9 g, Fat 15.3 g, Fiber 10.5 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 949.6 mg, Sugar 1.8 g
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