Name: Brazilian-Style Field Pea Fritters
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 300 g white field peas, soaked overnight; 1 small onion, roughly chopped; 1 teaspoon fine salt; as needed cold-pressed sesame oil, for frying; 100 to 150 ml water, as needed for blending; 1 a blender or food processor; 1 a deep, heavy pan for frying; 1 a slotted spoon

Before you cook

The dish this borrows from is normally fried in dendê palm oil for its distinctive red colour and flavour. This version uses sesame oil instead and is honest about that substitution rather than claiming to be traditional.

Skinning the peas thoroughly is what gives the batter its characteristic light, airy texture once fried.

Method

Drain the soaked peas and rub them firmly between your palms.
Cover with fresh water and skim off the loosened skins as they float.
Repeat the rinsing and skimming until most of the skins are gone.
Drain thoroughly and blend the peas with the onion and a little water.
Blend to a thick, smooth batter, adding water sparingly as needed.
Whip the batter by hand for several minutes to work in air.
It should lighten and increase noticeably in apparent volume.
Stir in the salt only at the end, once the whipping is done.
Heat the sesame oil to a moderate frying temperature in a deep pan.
Fry spoonfuls of batter until deep golden brown and visibly puffed up.
Lift out onto kitchen paper to drain briefly, then serve while hot.

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