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Acarajé with mustard sauce, black bean balls garnished with cilantro
Spicy Brazilian fritters with mustard dip

Spicy Black Bean Fritters with Creamy Mustard Sauce

Author: Flavelo
Recipes Main Courses
This recipe is an exciting fusion where authentic Acarajé techniques meet the sweetness of cornmeal and a European-style dip. While the original uses pure beans, the addition of cornmeal (similar to Brazilian 'Abará' or American Hushpuppies) creates a denser, chewier texture that stands up perfectly to the bold, tangy mustard sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Whisk: For smoothing the sauce.
  • Deep Skillet: For frying.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil the soaked, peeled beans in salted water until soft, then drain thoroughly.

Tip: Unlike traditional raw-bean Acarajé, we use cooked beans here for a creamier, hummus-like consistency.
2 ✓

Chop the onion and garlic, then sauté in olive oil until golden brown.

Tip: Caramelizing the onions adds sweetness to the dough, balancing the acidity of the mustard.
3 ✓

Mash the cooked beans with a fork or potato masher. Mix in the sautéed onions and the cornmeal.

Tip: Cornmeal not only adds flavor but also absorbs excess moisture from the beans, making them easier to shape.
4 ✓

If the mixture is too dry, add water a tablespoon at a time until pliable. Form into walnut-sized balls.

Tip: Let the dough rest for 10 minutes before shaping to allow the cornmeal to hydrate.
5 ✓

Fry the balls in hot oil until golden brown, then drain on paper towels.

Tip: Don't overcrowd the pan, or the oil temperature will drop and make the fritters greasy.
6 ✓

For the sauce, whisk the sour cream, mustard, and cilantro until smooth. Serve alongside the fritters.

Tip: The rich sour cream mellows the sharp mustard, creating a harmonious dip.

Recipe FAQ

Why is the batter falling apart in the oil?
The mixture was likely too wet, or the oil wasn't hot enough. Try adding less water or testing the oil temperature first.

Ingredients

  • 9 oz Dried Black Beans (peeled)
  • 1 whole Yellow Onion
  • 3 cloves Garlic
  • 1 tsp Sea Salt
  • 2 tbsp Olive Oil
  • 1 cup Vegetable Oil (for frying)
  • 3.5 oz Cornmeal (fine)
  • 2 tbsp Dijon Mustard
  • 0.5 cup Sour Cream
  • 1 tbsp Water (if needed)
  • 1 tsp Fresh Cilantro (chopped)