Acarajé (Deep Fried Dough Ball Peas)
- Ready In:
- 12hrs 20mins
- Ingredients:
- 10
- Yields:
-
40 balls
- Serves:
- 6-8
ingredients
- 1 lb black-eyed peas
- 1⁄2 cup dried shrimp (optional)
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 teaspoon hot pepper sauce (or crushed red pepper)
- 1 cup water
- 1 teaspoon baking powder
- 1 teaspoon fresh ginger, peeled (optional)
- salt and pepper
- vegetable oil (for deep frying)
directions
- Soak peas overnight in water.
- If using shrimp, soak for thirty minutes in water, then drain.
- Rub the peas between your palms to remove the tough outer skin.
- Combine all ingredients into a food processor or blender. Puree into a dough.
- Pour into a mixing bowl and begin forming large bite size balls.
- Deep fry at 350 degrees.
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RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
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