Bahian Black-Eyed Pea Fritters Fried in Palm Oil with Dried Shrimp

What you need

• 500 g (1 lb) dried black-eyed peas
• 150 g (5 oz) onion, grated
• 1 small onion, left whole, for the frying oil
• 1 1/2 tsp salt
• 1 l (4 cups) palm oil, dende, for deep frying
• 60 g (2 oz) dried shrimp, for the filling
• 1 onion, small, finely chopped for the filling
• 2 tbsp palm oil, for the filling
• 1/2 tsp chili flakes, or to taste

Method

Restated from the original video

1. 1

   Cover the peas with plenty of cold water and soak for 2 hours.

2. 2

   Drain the peas. Rub them between your hands to loosen the skins, then fill the bowl with water so the skins float. Pour them off and repeat until the peas are mostly peeled.

3. 3

   Drain well. Grind the peas in a food processor in batches, adding 2-3 tbsp of water if needed, to a thick, slightly coarse paste.

4. 4

   Transfer the paste to a bowl and mix in the grated onion and salt.

5. 5

   Beat vigorously with a wooden spoon for 5 min, until the batter turns pale and light.

6. 6

   For the filling, heat 2 tbsp palm oil in a small pan over medium heat. Cook the chopped onion until soft, 3 min.

7. 7

   Stir in the dried shrimp and chili flakes and cook for 2 min. Keep warm.

8. 8

   Pour the 1 l of palm oil into a deep, heavy pot. Add the whole onion and heat to 180 °C (350 °F).

9. 9

   Scoop a spoonful of batter, shape it into an oval with a second spoon dipped in the hot oil, and slide it in. Fry 4 or 5 at a time.

10. 10

    Fry, turning once, until deep golden brown and cooked through, 4-5 min per batch.

11. 11

    Drain on paper towels.

12. 12

    Split each fritter open without cutting all the way through and spoon in the shrimp filling. Serve hot.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.