Black Eye Pea Fritters with Sauce: Acaraje con Molho (Aaron Sanchez) |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
salt |
Directions:
1. Soak dried shrimp in water for 30 minutes.
2. Preheat 3 inches of oil in a deep saucepan to 375 degrees F.
3. 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.
4. Molho de Caraje:
5. Put the first 4 ingredients in a food processor and puree lightly.
6. In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.
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