Brazilian Acaraje

Directions

1. 1

   Grind the peas into a proper batter

   Blend the soaked, skinned black-eyed peas with the chopped onion and salt, adding only a small amount of water as needed, until you get a thick, fluffy paste rather than a thin batter - the texture here determines whether the fritters puff up properly.

2. 2

   Whip air into the batter

   Beat the ground pea mixture vigorously by hand or with a mixer for several minutes until it turns notably lighter and fluffier - this whipping incorporates air that helps the fritters puff during frying, much like whipping egg whites.

3. 3

   Heat the palm oil properly

   Heat the dende oil in a deep pot until shimmering and hot enough that a small test spoonful of batter sizzles immediately on contact.

4. 4

   Shape and fry

   Scoop portions of the whipped batter with a spoon, shaping roughly into ovals, and slide them carefully into the hot oil. Fry for 4-5 minutes, turning once, until deeply golden and crisp on the outside.

5. 5

   Drain and split open

   Drain the fried acaraje on paper towels, then slice each one open like a pocket while still warm.

6. 6

   Fill and serve

   Fill each opened acaraje with cooked shrimp and a spoonful of vatapa sauce if using, and serve immediately while the outside is still crisp.