Crispy Brazilian Acarajé Bites with Cashew Dip

Name: Crispy Brazilian Acarajé Bites with Cashew Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 2 cups black-eyed peas; 1 medium onion; 1 teaspoon salt; 1 teaspoon smoked paprika; Oil for frying; 1 cup raw cashews; 1 lemon; 1 tablespoon olive oil; 1 garlic clove; Salt and pepper; 1 cup sliced green onions; 1 cup diced tomatoes; 1 tablespoon chopped cilantro

Savory black-eyed pea fritters with a creamy, nutty dip

Experience a taste of Bahia with these crispy acarajé bites served alongside a luscious cashew dip, offering a delightful combination of textures and flavors.

1 h 45 min
6
Intermediate

Ingredients

For the Acarajé Bites

2 cups black-eyed peas

soaked overnight and drained

1 medium onion

finely chopped

1 teaspoon salt

1 teaspoon smoked paprika

Oil for frying

preferably palm oil

For the Cashew Dip

1 cup raw cashews

soaked in water for 2 hours, drained

1 lemon

juiced

1 tablespoon olive oil

1 garlic clove

minced

Salt and pepper

to taste

For the Garnish

1 cup sliced green onions

1 cup diced tomatoes

1 tablespoon chopped cilantro

Preparation

Preparing the Acarajé Batter

Blend ingredients

Blend the soaked black-eyed peas with onion until smooth.

Season batter

Add salt and smoked paprika, mix well.

Rest batter

Let the batter sit for 15 minutes.

Avoid adding water to the black-eyed pea batter; this ensures the fritters stay firm.

Preparing the Cashew Dip

Blend cashews

Blend soaked cashews with lemon juice, olive oil, and garlic until smooth.

Adjust seasoning

Adjust seasoning with salt and pepper.

Chill dip

Transfer to a bowl and refrigerate until serving.

Chill the cashew dip to enhance its creamy texture.

Cooking Process

Frying Acarajé

Heat the oil in a deep pot; drop spoonfuls of batter into the hot oil and fry until golden brown.

Draining Excess Oil

Place cooked fritters on paper towels to remove excess oil.

Final Touches

Serve fritters warm with the prepared cashew dip and garnish.

Plating & Serving