Akara Black-Eyed Pea Fritters
West African fritters of black-eyed peas soaked and skinned, blended to a smooth paste and beaten until light, then spooned into hot oil so they puff crisp outside and stay fluffy within.
- 1
Soak the black-eyed peas in the 6 cups water at room temperature for 4 hours, until swollen and the skins loosen.
- 2
Rub handfuls of peas between your palms under water to slip off the skins, pouring off the floating skins and refilling the bowl until the peas are clean and pale.
- 3
Drain, then blend the peas with the onion, scotch bonnet, and just enough cold water to move the blades, about 1/3 cup, to a thick smooth paste that holds its shape on a spoon.
- 4
Beat the paste hard with a wooden spoon or mixer 4 to 5 minutes, until visibly lighter in color and airy. A teaspoon of it dropped into water should float.
- 5
Heat 2 inches of oil in a deep pot to 350°F, filling the pot no more than half full. Stir the salt into the batter.
- 6
Slide in heaped tablespoons of batter, five or six at a time, and fry 4 to 5 minutes, turning once, until deep golden all over and cooked through.
- 7
Drain on a rack, return the oil to 350°F between batches, and serve hot.
Ingredients
- 2 cups dried black-eyed peas
- 6 cups water, for soaking
- 1 small onion, roughly chopped
- 1 scotch bonnet chile, stemmed and seeded
- 1/3 cup cold water, as needed
- 1 1/4 teaspoons salt
- 4 cups vegetable oil, for frying
Instructions
- 1
Soak the black-eyed peas in the 6 cups water at room temperature for 4 hours, until swollen and the skins loosen.
- 2
Rub handfuls of peas between your palms under water to slip off the skins, pouring off the floating skins and refilling the bowl until the peas are clean and pale.
- 3
Drain, then blend the peas with the onion, scotch bonnet, and just enough cold water to move the blades, about 1/3 cup, to a thick smooth paste that holds its shape on a spoon.
- 4
Beat the paste hard with a wooden spoon or mixer 4 to 5 minutes, until visibly lighter in color and airy. A teaspoon of it dropped into water should float.
- 5
Heat 2 inches of oil in a deep pot to 350°F, filling the pot no more than half full. Stir the salt into the batter.
- 6
Slide in heaped tablespoons of batter, five or six at a time, and fry 4 to 5 minutes, turning once, until deep golden all over and cooked through.
- 7
Drain on a rack, return the oil to 350°F between batches, and serve hot.