Acarajé (Deep Fried Dough Ball Peas)

""Traditionalists often add palm oil to their frying oil for a more authentic taste. Adding a molho sauce or vatapa as a topping is very popular." The prep time includes soaking the dried peas overnight. From braziltravelvacation.com ."
 
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Ready In:
12hrs 20mins
Ingredients:
10
Yields:
40 balls
Serves:
6-8
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ingredients

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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. ======================================= <img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
 
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