Chef Dana Tough's Acaraje
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"These African-inspired fritters are made with dried beans that are fermented. The batter is whipped just before frying to create a delicate, fluffy interior. This distant relative of falafel is served with savory yogurt and harissa sauce, making for a dipping sauce that's both fiery and cooling. Acarajé makes for a great meatless protein on a salad but can also be enjoyed on its own as an appetizer."
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Ingredients2 d 19 m servings 360 cals
Original recipe yields 6 servings
- Heat water and 1 tablespoon sea salt together in a pot over medium heat until salt is dissolved and brine is heated, about 5 minutes. Remove pot from heat and cool brine to 70 degrees F (21 degrees C).
- Mix beans, onion, garlic, coriander, cumin, and caraway seeds together in an air-tight container. Pour brine over bean mixture. Cover container tightly and let sit at room temperature until liquid is beginning to bubble from the gasses, about 24 hours.
- Drain brine from beans mixture, reserving the brine.
- Blend bean mixture in a food processor, adding just enough brine to make acaraje mixture the consistency of thick hummus. Store blended bean mixture in an air-tight container at room temperature for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy.
- Dip a tablespoon into the hot oil to assure the acaraje mixture doesn't stick to the tablespoon. Scoop acaraje with the coated tablespoon and gently drop acaraje mixture into the hot oil; repeat process until about 6 are frying at 1 time.
- Cook acaraje in the hot oil, flipping occasionally for even cooking, until golden brown and crispy, about 4 minutes per batch. Transfer acaraje to a paper towel-lined plate; season with sea salt.
- Cook's Note:
- Use any variety of white bean, such as cannellini, Great Northern, or black-eyed peas.
- Editor's Notes:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Per Serving: 360 calories; 15.3 g fat; 41.9 g carbohydrates; 15.9 g protein; 0 mg cholesterol; 950 mg sodium. Full nutrition