Acarajé (Black-Eyed Pea Fritters)

Instructions

1. 1Drain the 2 cups of dried black-eyed peas. Rub the peas between your hands until the skins loosen, then rinse them away, or use a food processor to help remove the skins. Place the skinned peas in a food processor and process until they form a smooth paste.
2. 2Add the 1 medium onion, chopped, and the 1 teaspoon of salt to the smooth pea paste. Mix everything together thoroughly until well combined.
3. 3Pour the 3 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully drop rounded tablespoons of the pea mixture into the hot oil. Fry the fritters for about 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
5. 5Remove the cooked fritters from the hot oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat this process until all the pea mixture has been fried.
6. 6Serve the hot acarajé fritters immediately with the 1 cup of vatapá, the 1 cup of caruru, and the 2 tablespoons of hot pepper sauce on the side.

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