Acarajé - Delicious Dairy-Free Gluten-Free Snack

Ready to dive into a world of flavor? We're talking about acarajé, a truly iconic Afro-Brazilian street food that's as rich in history as it is in taste. These irresistible black-eyed pea fritters are a beloved staple, especially in Bahia, Brazil, where they're often served piping hot with vibrant, savory fillings.
If you've been searching for dairy free gluten free snack recipes that don't compromise on flavor, you've hit the jackpot! This recipe brings you the authentic taste of acarajé while making it accessible for a wider range of dietary needs. Whether you're exploring cuisine in Brazil, looking for vegan gluten free recipes, or simply want an easy snack food recipe that's a little bit exotic, this guide has you covered. Get ready to create a truly delicious, dietary-friendly treat that will transport your taste buds straight to the streets of Salvador!

Ingredients

• For the Acarajé Fritters:
• 1 cup (about 200g) dried black-eyed peas (see note for canned alternative)
• ½ medium onion, roughly chopped
• 1-2 cloves garlic, peeled (optional, but recommended for flavor)
• ½ small red chili or bell pepper (optional, for a hint of heat or sweetness)
• 2 tablespoons cassava (manioc) flour (or another gluten-free flour blend for binding)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 2-3 cups dendê (red palm) oil, or a neutral high-heat oil like vegetable or canola oil, for frying
• For the Okra-Tomato Herbal Salad (Vegan/Dairy-Free Filling):
• 1 tablespoon olive oil
• ½ cup chopped okra (fresh or frozen)
• ½ cup chopped ripe tomatoes
• ¼ cup finely chopped red onion
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped
• 1 small lime, juiced
• Salt and pepper to taste
• Pinch of red pepper flakes (optional, for extra spice)
• Optional Toppings:
• Extra fresh cilantro leaves
• Your favorite hot sauce
• Lime wedges for squeezing

Directions

1. Prep the Black-Eyed Peas (Traditional Path)
   1. If using dried black-eyed peas, place them in a large bowl and cover with plenty of cold water. Let them soak for at least 4-6 hours, or preferably overnight. This softens them up and makes peeling easier.
   2. Once soaked, drain the peas. The traditional (and most time-consuming) method involves gently rubbing the peas between your hands or with a towel to loosen their skins. The skins should float to the top; skim them off and discard. Repeat this process until most of the peas are peeled. This step is crucial for the fritters' texture!
   3. Shortcut Alert: If you’re short on time, you can try using canned black-eyed peas, rinsed and drained well. However, the texture will be slightly different, and they won't have the same light, airy quality as traditionally peeled peas.
2. Make the Acarajé Batter
   1. Place the peeled (or rinsed canned) black-eyed peas into a food processor or blender.
   2. Add the chopped onion, garlic (if using), chili/pepper (if using), salt, and black pepper.
   3. Pulse the mixture, gradually adding the cassava flour, until you have a coarse, thick batter. You might need to add a tablespoon or two of water if it's too thick to blend, but be careful not to make it too watery. The batter should be thick enough to hold its shape when scooped.
   4. Transfer the batter to a bowl and let it rest for about 15-20 minutes. This allows the flavors to meld and the flour to hydrate.
3. Fry the Fritters
   1. Heat the dendê oil (or neutral oil) in a deep pot, Dutch oven, or deep fryer over medium-high heat. You'll want about 2-3 inches of oil. The ideal temperature for frying is around 350-375°F (175-190°C). A thermometer is really helpful here!
   2. Carefully scoop about 2 tablespoons of the batter (you can use two spoons to shape them into oval or round fritters) and gently drop them into the hot oil. Don't overcrowd the pot; fry in batches.
   3. Fry for 3-5 minutes per side, or until the fritters are deeply golden brown and cooked through. They should puff up nicely.
   4. Using a slotted spoon, transfer the cooked fritters to a wire rack set over paper towels to drain excess oil.
4. Prepare the Okra-Tomato Herbal Salad
   1. While the fritters are frying, prepare your delicious filling. Heat olive oil in a small skillet over medium heat.
   2. Add the chopped okra and cook for 3-5 minutes, stirring occasionally, until slightly softened.
   3. Stir in the chopped tomatoes, red onion, cilantro, parsley, and red pepper flakes (if using). Cook for another 2-3 minutes, just until the tomatoes start to soften slightly.
   4. Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
5. Assemble and Serve
   1. Once the acarajé fritters are ready, carefully slice each fritter open lengthwise, but not all the way through, creating a pocket.
   2. Generously spoon the fresh okra-tomato herbal salad into the pocket of each fritter.
   3. Serve immediately with optional fresh cilantro, a drizzle of hot sauce, and a squeeze of fresh lime juice. Enjoy your homemade taste of Brazil!