Acaraje | Brazilian Gluten-Free Fluffy Dougnuts

Acaraje is also known as Brazilian falafel. They are a true find for people who follow a gluten-free diet but crave spongy wheat bread texture. Acaraje texture is exactly as it looks on the picture — light and fluffy, doughnut-like. The original recipe is savory. But I don’t see any problem changing it to a dessert version.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak dry black-eyed peas for 24 hours. Add three times more water than the volume of peas.

Step 2

Stir and rub handfuls of peas to remove skins. This process is time-consuming. It takes changing water about a dozen times. Some stubborn skins need to be removed individually. Drain water.

Step 3

Place soaked peas and the rest of the ingredients (except for oil) in a blender jar and blend until smooth.

Step 4

Using a mixer with a whisk attachment, whip the batter on high speed for about 5 minutes. The batter doubles in volume and becomes a stable foam, similar to a meringue whipped to soft peaks.

Step 5

In a deep fryer, heat the oil to 350F. Spoon or pipe whipped batter into it and fry for about a minute on each side until they are golden brown and crispy outside. Place on paper towel to absorb extra oil. Serve warm or room temperature. They are still good the next day.

↑Support creators by visiting their site 😊