Black Eye Pea Fritters with Sauce: Acaraje con Molho
- 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
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.
Recipe courtesy Aaron Sanchez
Recipe courtesy of Emeril Lagasse