My love of black-eyed peas is intense, and my love for any sort of food prepared in a fritter format is epic, so acaraje’ seemed like they’d be a slam dunk.
So! All day Saturday tracking down red palm oil, which all of the recipes insist is crucial to the taste. If you’re in the Portland area and you need to find the one, elusive store that carries red palm oil, I’m about to be the best thing that that’s ever happened to you. Give me a call.
Then! All day Sunday skinning black-eyed peas. The most tedious task I’ve ever undertaken in my life. Just pull and separate, pull and separate, over and over on 500 peas. And the skins end up all over the place.
But worth it. They’re delicious: crisp yet smooth, and gently briny. Except I don’t really notice the red palm oil, so next time I’m just going to lightly fry them in olive oil and then bake them the rest of the way. Palm oil’s expensive and clogs your arteries.