Brazilian bean fritters (acarajé)

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 537 Kcal, 28g Protein, 41g Carbohydrates, 27g Fat


  • Bean mixture
  • 1 tin white beans (Cirio Bianchi di Spagna)
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 0.25 tsp red Tabasco sauce
  • a little pepper
  • 0.75 tsp salt
  • 5 tbsp breadcrumbs
  • For the crumb coating
  • 2 tbsp white flour
  • 100 g breadcrumbs
  • 1 eggs
  • To deep-fry the bean fritters
  • peanut oil for deep-frying
  • Prawn salad
  • 1.5 tbsp olive oil
  • 12 frozen prawn tail, peeled and raw (organic), defrosted, dabbed dry
  • 2 tbsp flat-leaf parsley, finely chopped
  • 0.25 tsp salt
  • 1 shallot, finely chopped
  • 100 g cherry tomatoes, quartered
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and half of the juice

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  • Bean mixture

    Puree the beans with all the other ingredients up to and including the pepper, mix in the breadcrumbs. Divide the mixture into 12 portions, shape into oval fritters.
  • For the crumb coating

    Empty the flour and breadcrumbs each into a shallow dish. Beat the egg in a deep dish. In batches, toss the bean fritters in the flour, then in the egg and finally in the breadcrumbs, press firmly on the crumb coating.
  • To deep-fry the bean fritters

    Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the bean fritters for approx. 4 mins. per batch until light brown. Remove the bean fritters with a slotted spoon and drain on paper towels.
  • Prawn salad

    Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, remove, season with salt. Mix the tomatoes, shallot, parsley, oil, lime zest and juice in with the prawns. Serve the prawn salad with the bean fritters.
  • Serve with:

    Chilli sauce

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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