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Spicy Bean Fritters with Corn & Tomato Salsa


Spicy Bean Fritters

These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as acarajé and you see themsold everywhere in Salvador. These are my version of them.

Makes 8 to 10


425g red kidney beans (or black-eyed beans), drained well
½ onion, grated
2 cloves garlic, crushed
1 chilli, finely chopped
Salt and pepper to season
2-3 tablespoons flour
Rice bran oil (or other cooking oil) for frying
Process beans until smooth, add grated onion, garlic, chilli, salt and pepper to taste and mix well. Add the flour gradually until the bean paste holds its shape (you may not need all of the flour). Set aside.

Place enough oil in a pot to reach approximately 10cm (a smaller pot will save you oil) and heat. Once hot enough carefully slide tablespoonfuls of the bean mixture (shaped into rounds or ovals) into the oil. You will know if the oil is hot enough as the fritters will float.

Cook for 5 minutes until dark brown and crispy. You may need to turn them or they might turn over by themselves! Set aside on a paper towel to drain.

Split them in the middle (not all the way through) and fill with corn salsa.

Corn & Tomato Salsa

In a bowl mix the following:
§2-3 tomatoes, diced
§½ cup cooked corn kernels (canned or fresh)
§1/4 cup fresh coriander, finely chopped
§2 green chilies (optional), finely chopped
§1 tablespoon lime or lemon juice
§Salt and pepper to taste

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