Black Eye Pea Fritters with Sauce: Acaraje con Molho

Total Time:
1 hr 15 min
1 hr
15 min

4 servings

  • 1/4 cup dried shrimp
  • Oil, for frying
  • 2 cups cooked black-eyed peas
  • 1 Spanish onion, chopped
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped cilantro
  • Dende oil, to taste
  • Molho de Caraje, recipe follows
  • Molho de Caraje:
  • 1 yellow onion, chopped
  • 1/2 teaspoon grated ginger
  • 1 tablespoon chopped red jalapeno
  • 3 tablespoons dende oil
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped parsley
  • Salt
  • Soak dried shrimp in water for 30 minutes.

  • Preheat 3 inches of oil in a deep saucepan to 375 degrees F.

  • Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje.

Molho de Caraje:
  • Put the first 4 ingredients in a food processor and puree lightly.

  • In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.

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