| 1 |
Soak the black-eyed peas overnight in cold water to cover. Drain. Rub off and discard the skins. Soak the shrimp in cold water to cover for 30 minutes. Put the peas, shrimp, and onion through the fine blade of a food grinder, or puree then in a blender or food processor. Season to taste with salt if necessary. The shrimp may be quite salty. Pour enough dende oil into a deep fryer or saucepan to fill it to a depth of 2 to 3 inches. When the oil is hot (365 F. on a frying thermometer), fry the mixture by the tablespoon, turning the fritters once, until they are golden. Drain on paper towels and serve at room temperature with Molho de Acaraje. |