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1
Heat water and 1 tablespoon sea salt together in a pot over medium heat until salt is dissolved and brine is heated, about 5 minutes. Remove pot from heat and cool brine to 70 degrees F (21 degrees C).
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2
Mix beans, onion, garlic, coriander, cumin, and caraway seeds together in an air-tight container. Pour brine over bean mixture. Cover container tightly and let sit at room temperature until liquid is beginning to bubble from the gasses, about 24 hours.
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3
Drain brine from beans mixture, reserving the brine.
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4
Blend bean mixture in a food processor, adding just enough brine to make acaraje mixture the consistency of thick hummus. Store blended bean mixture in an air-tight container at room temperature for 24 hours.
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5
Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy.
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6
Dip a tablespoon into the hot oil to assure the acaraje mixture doesn't stick to the tablespoon. Scoop acaraje with the coated tablespoon and gently drop acaraje mixture into the hot oil; repeat process until about 6 are frying at 1 time.
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7
Cook acaraje in the hot oil, flipping occasionally for even cooking, until golden brown and crispy, about 4 minutes per batch. Transfer acaraje to a paper towel-lined plate; season with sea salt.
