Acarajé Deep Fried Dough Ball Peas Recipes

ACARAJE

Acaraje image

Provided by Food Network

Time 12h45m

Number Of Ingredients 6

Ingredients

1 pound dried black eyed beans
1 onion, roughly chopped
1 maleguata chile pepper or 1/2 teaspoon hot pepper sauce
Salt and freshly ground pepper
Oil, for deep frying
20 small dried shrimp (these can be bought in Asian markets)

Steps:

Soak the beans overnight in cold water, changing the water once. Rub the beans between the palms of your hands to free the outer skins, which should float to the surface. Scoop off the skins and discard. Drain the beans.
Puree the beans and onion in a food processor. Season with the chil and salt and pepper.
Heat the oil in a deep fryer or large pot to 350 degrees F.
Using 2 soup spoons, form the bean mixture into small egg shapes. Press a dried shrimp into the center of each one, and press the bean mixture round to secure it. The shrimp should still stand proud. Fry the fritters in the hot oil in small batches until golden brown all over. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until they are all fried.

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING

Acaraje black-eyed pea fritters with shrimp filling image

Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style

Provided by Jennifer Joyce

Categories Starter

Time 40m

Yield Makes 16

Number Of Ingredients 19

Ingredients

2 x 400g tins black-eyed peas
1 garlic clove
1 green chilli , deseeded
1 small red onion , diced
2 tbsp plain flour
1 tsp salt
1 tsp mild chilli powder
1 tsp baking powder
palm oil and/or vegetable oil , for frying
1 small red onion , thinly sliced
1 tbsp chopped ginger
2 garlic cloves
1 red chilli , deseeded and roughly chopped
150g pack small raw prawn
1 tbsp palm or vegetable oil
2 plum tomatoes , deseeded and diced
1 tbsp chopped coriander
juice 1 lime
hot pepper sauce , to serve

Steps:

Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

FRIED BLACK-EYE PEAS

Fried Black-Eye Peas image

I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.

Provided by MAJIX

Categories Side Dish Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced shallot
⅓ cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g

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