These iconic Bahian street-food fritters from Salvador, Brazil, are made from peeled black-eyed peas that are whipped into a fluffy batter and deep-fried until crisp and golden. Split open and stuffed with a creamy shrimp, cashew, and coconut filling, then topped with crisp cabbage and hot sauce, they are one of the most beloved snacks of northeastern Brazil.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield4 servings (about 8 fritters)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 32 gFat
- 8 gSaturated Fat
- 48 gCarbs
- 9 gFiber
- 6 gSugar
- 26 gProtein
- 720 mgSodium
- 780 mgPotassium
- 140 mgCalcium
- 5 mgIron
- 28 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the fritter batter
- 2 cups dried black-eyed peas (about 1 lb)
- 1 small yellow onion, roughly chopped
- 1 1/2 teaspoons fine sea salt
- 1/2 cup water, as needed
- About 2 cups vegetable or palm oil, for frying
For the shrimp and cashew filling
- 1/2 cup dried shrimp
- 1/2 cup raw cashews
- 1/3 cup roasted unsalted peanuts
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons palm oil or olive oil
- 1/4 cup full-fat coconut milk
- Salt and freshly ground black pepper, to taste
For serving
- 1 cup finely shredded purple cabbage
- 1/2 cup diced fresh tomato
- 1/4 cup chopped fresh cilantro
- Hot sauce or pimenta malagueta, to taste
Directions
- Place the dried black-eyed peas in a large bowl, cover with plenty of cold water, and soak overnight for 8-12 hours. Drain and rinse well.
- To peel the peas, rub them between your palms under cool running water; the thin skins will float off and can be discarded. Drain the peeled peas thoroughly.
- Combine the peeled peas, onion, and salt in a food processor. Pulse, scraping down the sides, until you have a smooth, fluffy, aerated paste, adding water 1 tablespoon at a time as needed. The batter should be thick and pillowy.
- Meanwhile, make the filling: pulse the dried shrimp in a blender until finely ground, then add the cashews and peanuts and pulse to a coarse meal.
- Heat 2 tablespoons of the palm oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 4 minutes. Add the tomato and cook 2 minutes more, then stir in the shrimp-nut mixture, coconut milk, and cilantro. Simmer 4-5 minutes until thickened; season with salt and pepper.
- Pour oil into a heavy pot to a depth of 2 inches and heat to 350°F (175°C). With wet hands, scoop about 1/4 cup of batter and flatten into a 3-inch-wide disc.
- Carefully lower the fritters into the hot oil in batches of 3-4. Fry 3-4 minutes per side, turning once, until deep golden brown and crisp. Drain on paper towels.
- Use a small sharp knife to split each hot fritter open like a pita pocket, taking care not to crush the crust.
- Stuff each fritter generously with the shrimp filling, then top with shredded cabbage, diced tomato, cilantro, and a few drops of hot sauce. Serve immediately.
Cook’s Notes
- Soak the beans a full 8-12 hours; rushed soaking leaves gritty, dense fritters that won't fluff properly during frying.
- Always peel the black-eyed peas for the authentic airy interior; the skins make the batter heavy and chewy.
- Hold the oil at 350°F (175°C) using a thermometer. Too cool and the fritters absorb oil and turn soggy; too hot and they scorch before cooking through.
- Traditional dendê (red palm) oil gives the classic deep-red color and earthy flavor. For a milder version, substitute a 50/50 mix of olive oil and canola oil with a pinch of sweet paprika.
- Keep a small bowl of water nearby and re-wet your hands between each fritter; the batter is sticky and will cling to dry skin.
More Brazil Recipes You’ll Love
Craving more flavors from Brazil? Try these traditional recipes:
- Brazilian Shrimp and Coconut Stew with Toasted Cashews and Lime
- Brazilian Black Bean Stew with Smoked Pork and Sausage
- Brazilian Gaucho-Style Grilled Picanha Skewers
