Not-your-traditional Acaraje |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Fritters made of mashed beans, hiding chunks of shrimp and veggies. Goes great with a mango-pineapple salsa and a fresh tomato salad. Unlike authentic acaraje which uses dried shrimp, I prefer fresh shrimp in mine. Ingredients:
1 pound of beans (i use 2/3 black eyed peas and 1/3 black beans), cooked and drained |
2 lbs small shrimp, cleaned and chopped 1/4-1/2 pieces |
1/2 small sweet onion, diced fine |
1/2 habanero chili, very fine chop |
2 tbsp salt |
1/2 tsp fresh black pepper |
1/4 tsp ground cumin |
fresh cilantro |
flour for coating |
oil for frying |
Directions:
1. Take 2/3 of your beans and mash into a paste in a bowl or use your food processor to do the work for you.
2. Fold in remaining whole beans, chopped shrimp, onion, chili, salt, pepper, cumin, and a handful of fresh chopped cilantro.
3. Form mixture into 6 even patties and allow to chill for at least 30 minutes to overnight. This will let them firm up and make frying easier.
4. When ready to fry, heat about 1/2 an inch of oil until nearly smoking.
5. Meanwhile, coat bean patties with flour, handling them carefully so they do not fall apart.
6. Carefully place patties into oil, a couple at a time, and allow to cook 4-5 minutes on each side or until crispy and shrimp is done.
7. Drain on paper towels and serve with fresh mango salsa and tomato salad.
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