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Mushroom Acarajé in golden brown fried dough
Savoury acarajé stuffed with seasoned mushrooms

Mushroom acarajé

Author: Flavelo
Recipes Main Courses
Brazilian 'falafel', fried in palm oil (dendê). The dough base is raw, soaked beans which must be beaten until frothy. The air bubbles make the dense mixture light so it doesn't become 'rock hard' when fried. This mushroom version is a modern, vegetarian twist on the original shrimp filling.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Food processor
  • Whisk (or wooden spoon and strong arm)

Instructions

1 ✓

PREPARATION: Soak the beans in water overnight, then rub off the skins (this is the hardest part).

Tip: Skinless beans provide the creamy interior.
2 ✓

Blend the beans and half the chopped onion into a smooth, thick paste.

Tip: Don't add water unless necessary!
3 ✓

Beat the mixture vigorously with a wooden spoon or whisk until frothy and light (like egg whites).

Tip: This 'physical aeration' is the secret to light Acarajé.
4 ✓

Shape quenelles with two spoons and fry in hot palm oil.

Tip: Palm oil gives the characteristic orange colour and flavour.
5 ✓

Filling: Sauté the mushrooms with the remaining onion and spices. Cut the fried balls in half and fill.

Tip: Only fill before serving to keep the ball crisp.

Recipe FAQ

Why did it fall apart in the oil?
The mixture was too thin (beans remained watery), or the oil wasn't hot enough.

Ingredients

  • 300 g Dried white beans (or black-eyed beans)
  • 1 pc Onion
  • 300 ml Palm oil (for frying)
  • 250 g Mushrooms
  • 1 pc Lime
  • 20 g Coriander
  • 1 tsp Paprika/Chilli