Brazilian Black-Eyed Pea Fritters

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Use a small sharp knife to split each hot fritter open like a pita pocket, taking care not to crush the crust.
9. 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.

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