Black-eyed pea fritters

Black-eyed pea fritters


This is Brazil
Stuart Scott


Quantity Ingredient
250g dried black-eyed peas, soaked in cold water overnight
1 small onion, roughly chopped
1 garlic clove, roughly chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
dende oil, for deep frying, (see glossary)
16 raw prawns, peeled and deveined
chilli sauce, to serve, optional


Quantity Ingredient
190ml fish stock
50g dried shrimp
50g white bread, crusts removed, torn into pieces
60ml coconut milk
40g unsalted peanuts, lightly roasted
40g unsalted cashew nuts, lightly roasted
1/2 small onion, roughly chopped
2 cm piece fresh ginger, roughly chopped
1 garlic clove, roughly chopped
1/2 long red chilli, roughly chopped
2 tablespoons dende oil, (see note)
1 tomato, peeled, seeded and roughly chopped
1/2 lime, juiced
sea salt


  1. Drain and rinse the peas, cover with fresh water and rub them between your hands to remove the skins. Skim off and discard the skins as they float to the surface, then drain and rinse. Repeat until the majority of the skins are removed.
  2. Finely grind the peas in a food processor, scraping down the sides occasionally. Transfer to a bowl. Finely chop the onion and garlic in the food processor, then add to the peas with the sea salt, black pepper and cayenne pepper, and stir to combine. Refrigerate until required.
  3. To prepare the vatapá, heat the stock in a small saucepan. Add the dried shrimp and set aside to soften for 10 minutes.
  4. Meanwhile, soak the bread in the coconut milk for 5 minutes.
  5. Finely grind the peanuts and cashew nuts in the food processor. Remove and set aside.
  6. Drain the shrimp, reserving the stock. Coarsely chop the shrimp in the food processor. Add the onion, ginger, garlic and chilli, and finely chop.
  7. Heat the 2 tablespoons oil in a large, heavy-based saucepan over a medium–low heat. Add the shrimp mixture and cook for 5 minutes, or until softened and fragrant. Stir in the nuts, soaked bread, tomato and reserved shrimp liquid. Cook, stirring occasionally, for 15–20 minutes, or until thick. Stir in the lime juice and season with sea salt and freshly ground black pepper. Keep warm while you cook the fritters.
  8. Shape the chilled pea mixture into eight oval fritters. Heat the oil in a heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the fritters in batches, turning occasionally, for 4–5 minutes per batch, or until they are dark brown and cooked through. Remove the fritters using a slotted spoon and drain on paper towel.
  9. Cook the prawns in the hot oil for 1–2 minutes, or until crisp and golden, then remove using a slotted spoon.
  10. To serve, cut the fritters in half horizontally, cutting three quarters of the way through. Drizzle with chilli sauce, if desired, fill with a large spoonful of vatapá and top with the fried prawns. Serve immediately, using a napkin to hold the fritters.


  • For the vatapá, substitute 2 tablespoons vegetable oil mixed with ½ teaspoon ground turmeric if dendê oil is unavailable. For an authentic Brazilian garnish, substitute the fried prawns with dried shrimp.
This is Brazil
Fernanda de Paula
Shelley Hepworth
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again