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.
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
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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.
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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.
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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.
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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.
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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.
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6
Remove with a slotted spoon and drain on paper towels. Serve immediately while crispy.