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Akara (Black-Eyed Pea Fritters)

Nigerian breakfast fritters made from peeled black-eyed peas blended into a light batter with onion and pepper, then fried until golden and crispy. Plan ahead: soak the peas overnight to loosen the skins.

45 minMediumServes 4230 cal/serving

West AfricanBreakfastStovetopVeganLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 2 cups dried black-eyed peas, soaked overnight
  • 1/2 yellow onion, roughly chopped
  • 1/2 scotch bonnet or habanero pepper, seeded
  • 4 tbsp cold water
  • 1 tsp kosher salt
  • 2 cups vegetable oil, for frying

Instructions

  1. 1

    Drain 2 cups soaked overnight dried black-eyed peas and rub them between your palms under running water to loosen and remove their skins. The skins will float off; discard them. Drain well.

  2. 2

    Place the peeled peas in a blender or food processor with 1/2 roughly chopped yellow onion, 1/2 seeded scotch bonnet or habanero pepper, and 4 tbsp cold water. Blend until smooth, stopping to scrape down the sides as needed. The batter should be thick and airy.

  3. 3

    Transfer batter to a bowl, add 1 tsp kosher salt, and beat vigorously with a wooden spoon or whisk for 2 minutes to incorporate air. The batter should be light and slightly fluffy.

  4. 4

    Heat 2 cups vegetable oil in a deep skillet or saucepan over medium-high heat to 350°F (175°C). The oil should be at least 2 inches deep.

  5. 5

    Drop rounded tablespoons of batter into the hot oil. Fry in batches without crowding, turning once, until golden brown on both sides, about 3-4 minutes total.

  6. 6

    Remove with a slotted spoon and drain on paper towels. Serve immediately while crispy.

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Questions

What is Akara (Black-Eyed Pea Fritters)?

Nigerian breakfast fritters made from peeled black-eyed peas blended into a light batter with onion and pepper, then fried until golden and crispy. Plan ahead: soak the peas overnight to loosen the skins. This reference files it under West African breakfast: made on the stovetop, rated medium and about 45 minutes start to finish.

How hot should the oil be for Akara (Black-Eyed Pea Fritters)?

For Akara (Black-Eyed Pea Fritters), the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Do I need any special equipment for Akara (Black-Eyed Pea Fritters)?

Beyond a knife and a board, the method uses a food processor (step 2) and a blender (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of Scotch bonnet in Akara (Black-Eyed Pea Fritters)?

The entry for Akara (Black-Eyed Pea Fritters) calls for 1/2 scotch bonnet or habanero pepper, seeded. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Akara (Black-Eyed Pea Fritters) spicy?

Yes, it is properly hot. The heat in Akara (Black-Eyed Pea Fritters) comes from 1/2 scotch bonnet or habanero pepper, seeded. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Akara (Black-Eyed Pea Fritters) keto-friendly?

A serving of Akara (Black-Eyed Pea Fritters) carries 20 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

How many calories are in Akara (Black-Eyed Pea Fritters)?

One serving (the recipe makes 4) is about 230 calories, with 8 g protein, 20 g carbohydrate and 12 g fat, plus 4 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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