Acarajé (Dairy-Free Black-Eyed Pea Fritters)

Ingredients

• 1 lb Dried black-eyed peas
• 1 medium Onion
• 1 tsp Salt
• Vegetable oil for frying
• 1 cup Vatapá (dairy-free)
• 1 cup Caruru (okra stew, dairy-free)
• 1/4 cup Shrimp (dried)
• to taste Hot pepper sauce

Instructions

1. 1Place the 1 lb dried black-eyed peas in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. Drain the peas and rinse them. Rub the peas between your hands to loosen and remove as many skins as possible. Rinse again to remove the skins.
2. 2Combine the peeled black-eyed peas, 1 medium onion, and 1 tsp salt in a food processor or blender. Process until a smooth, thick paste forms. You may need to scrape down the sides of the processor or blender a few times. This is your batter.
3. 3Transfer the batter to a medium bowl. Using a whisk or a sturdy spoon, whip the batter vigorously for 5-10 minutes. The batter should become lighter in color and noticeably fluffier as you incorporate air.
4. 4Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully drop rounded tablespoons of the whipped batter into the hot oil, being careful not to overcrowd the pot. Fry the fritters for 4-6 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides. They should sound crisp when tapped.
6. 6Using a slotted spoon, remove the cooked fritters from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
7. 7To serve, carefully cut each fritter in half horizontally. Fill the halves with the 1 cup dairy-free vatapá, 1 cup dairy-free caruru (okra stew), 1/4 cup dried shrimp, and hot pepper sauce to your taste.

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