These fried bean fritters are served as snack food at Brazilian beaches. Drizzle with a touch of hot sauce or eat them right from the fryer.

  • Total Time:
  • Servings: Makes about 24
  • Time(Other): plus overnight soaking

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  • 1 pound dried black-eyed peas
  • 1/2 cup dried shrimp
  • 1 medium onion, chopped
  • 1 garlic clove
  • Kosher salt
  • Freshly ground black pepper
  • About 4 cups vegetable oil for frying

How to make this recipe

  1. In a large bowl, cover the beans in cold water by 2 inches and let stand overnight at room temperature. Drain.

  2. Cover the shrimp with cold water and soak 30 minutes. Drain.

  3. In a food processor, pulse the beans, shrimp, onion, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in batches until finely ground.

  4. Line a baking sheet with paper towels. In a large pot, heat the oil to 375°. Make football-shape fritters with the batter by squeezing about 1/4 cup of the batter in your palm. Fry the fritters in batches until dark golden brown, about 6 minutes per batch. Transfer the acaraje to the paper towel-lined baking sheet to drain, then serve.

Contributed By Photo © Ian Knauer Published May 2014

1045348 recipes/acaraje 2015-09-23T20:38:42+00:00 Ian Knauer latin-american|snack|side-dishes|appetizers-starters|web-exclusive|healthy|vegetarian|gluten-free|spring|summer may-2014 recipes,acaraje 1045348

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