Brazilian Acaraje-Inspired Black-Eyed Pea Fritters

Ingredients

• 2 cans black-eyed peas, drained and rinsed
• 1/2 small onion, roughly chopped, plus 1/2 finely diced
• 3 cups neutral oil, for frying, plus 2 tbsp
• 2 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 to 2 red chilies, minced
• 2 ripe tomatoes, diced
• 1 tbsp red palm oil, optional
• 1 tbsp lime juice
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Rub the drained peas hard between your palms in a bowl of water to loosen any remaining skins, then float the skins off and drain thoroughly.
2. Blend the peas with the chopped onion and as little water as possible, no more than 2 tablespoons, into a thick, smooth paste. Extra water is fatal here; a loose batter falls apart in the oil.
3. Scrape the paste into a bowl and beat it hard with a wooden spoon for 4 to 5 minutes.
4. Keep beating until the paste lightens in colour and a small spoonful dropped into a glass of water floats. That float test is the only reliable sign it holds enough air to fry light and hollow.
5. Beat in 1 teaspoon salt at the very end, since salt added early deflates the batter.
6. For the relish, heat the 2 tablespoons of oil in a pan and cook the diced onion and bell pepper for 6 minutes, then the garlic and chilies for 30 seconds, then the tomatoes for 8 minutes until thick. Season and stir in the lime juice.
7. Heat the frying oil to 350F (175C) and drop in heaped tablespoons of batter, without crowding. Fry for 3 to 4 minutes, turning, until deep golden and visibly puffed.
8. Drain on a rack, salt while hot, then split each fritter and spoon the relish inside. Drizzle with palm oil if using and finish with the herbs.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.