Acarajé (Black-Eyed Pea Fritters - Dairy & Nut-Free)

Ingredients

• about 450 g Dried Black-Eyed Peas
• 1 large Onion
• 2 teaspoons Salt
• 1 teaspoon White Pepper
• 3 cups Palm Oil (Dendê)
• 1 can (13.5oz) Coconut Milk
• 0.5 cup Shrimp, dried
• 1 tablespoon Ginger, grated
• about 450 g Okra, sliced
• 0.5 medium Onion, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the black-eyed peas: Soak the black-eyed peas in water overnight or for at least 8 hours. Drain and rinse thoroughly.
2. 2Peel the peas: Gently rub the soaked peas to remove the skins. Rinse again.
3. 3Grind the peas: Grind the peas in a food processor or blender with a little water until you have a smooth paste.
4. 4Season the batter: Mix in the chopped onion, salt, and white pepper.
5. 5Prepare the Vatapa: Blend coconut milk, dried shrimp, ginger, and a bit of the soaked black-eyed peas until smooth. Cook until thickened. Season to taste.
6. 6Prepare the Caruru: Sauté okra and onion until okra is tender. Season with salt and pepper.
7. 7Fry the acarajé: Heat the palm oil in a deep fryer or large pot to 190°C.
8. 8Scoop and fry: Using a large spoon, scoop portions of the batter and carefully drop them into the hot oil. Fry until golden brown and crispy, about 3-5 minutes per side.
9. 9Drain and serve: Drain the acarajé on paper towels. Serve hot, traditionally with vatapá and caruru.

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