Chef Dana Tough's Acaraje

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.

• Preparation Time: 15 mins
• Cooking Time: 4 mins
• Total Time: 19 mins
• Calories: 360 Calories

Ingredients

• vegetable oil for frying
• 4 cups water
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 tablespoon sea salt
• 1 pinch sea salt, or more to taste
• ¼ yellow onion, minced
• 2 cups dried white beans
• 2 small cloves garlic, minced
• ¼ teaspoon ground caraway seeds

Recipe Instructions

Step 1

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).

Step 2

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.

Step 3

Drain brine from beans mixture, reserving the brine.

Step 4

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.

Step 5

Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy.

Step 6

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.

Step 7

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.