Black eyed bean fritters recipe (acaraje)

Back to search results
Created by

  Print    Enlarge text

Rate this recipe

  • Cuisine: Brazilian
  • Makes 18

Soak the black-eyed beans overnight.

Ingredients

500g (2½ cups) dried black-eyed beans
60g (½ cup) dried shrimp*
1 small red onion, chopped
3 garlic cloves, chopped
½ tsp cayenne pepper
½ cup coriander leaves
60ml (¼ cup) olive oil
Vegetable oil, to deep-fry

Mojo de acarajé
60ml (¼ cup) olive oil
2 red onions, thinly sliced
3 garlic cloves, crushed
1 long red chilli, finely chopped
750g green prawns, peeled, cleaned, chopped
2 tsp brown sugar
1 tbs cachaça (see note for caipirinha chicken skewers)
½ cup coriander leaves
2 limes, juiced

View conversion table

Preparation

Place beans and 4L water in a large bowl and soak overnight until softened and doubled in size. Drain, then rub beans together to remove any loose skins. (Don’t worry about removing them all.)

Soak shrimp in 250ml (1 cup) boiling water for 20 minutes or until softened, then drain. Process shrimp, onion and garlic in a food processor until finely chopped. Add beans, cayenne, coriander and olive oil, and process to a paste. Season with salt and pepper.

Divide bean mixture into 18 balls. Flatten slightly and place on a lined oven tray. Cover with plastic wrap and set aside.

To make mojo de acarajé, heat olive oil in a frying pan over medium heat. Add onions, garlic and chilli, and cook, stirring occasionally, for 8 minutes or until onions are browned. Increase heat to high and add prawns and sugar. Cook, stirring, for 1 minute or until prawns start to turn pink. Add the cachaça and cook for a further 30 seconds or until prawns are just cooked and liquid has evaporated. Add coriander and lime juice. Season, cover and keep warm.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Working in 3 batches, gently drop bean balls into oil and fry, turning halfway, for 4 minutes or until golden and cooked through. Remove fritters with a slotted spoon and drain on paper towel.

Serve hot, topped with mojo de acarajé.

* Dried shrimp are available from Asian food shops and selected supermarkets.

Drink 2011 Di Lusso Estate Vermentino ($23)

If you enjoyed this Black eyed bean fritters recipe (acaraje) then browse more Brazilian recipes, side dish recipes, seafood recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Brazilian Restaurants

Displaying 10 of 32 Brazilian Restaurants.

  Restaurant Book Online Suburb
1. Rio's Brazilian Restaurant   Richmond
2. Wildfire   Sydney
3. Copacabana International   Fitzroy
4. Brazilian Touch Restaurant & Bar   Milton
5. BlueFire Churrascaria Grill & Bar   Docklands
6. BlueFire Churrascaria Grill and Bar   Main Beach
7. Favela   Potts Point
8. Fiesta on Oxford   Bondi Junction
9. Churrasco   Coogee
10. Braza Churrascaria   Leichhardt

View all Brazilian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Sharpening a knife

The most common angle to sharpen your knife is 20°. However, you should check with the manufacturer of the knife if you wish to determine the exact angle of your knife.

Glossary

More

Nori

Believed to be made from seaweed, nori is actually made from dried algae. It is primarily used to wrap sushi, to garnish and to flavour noodle soups. The darker the colour and greater the aroma, the higher the quality.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT