Akara – Black Eyed Peas Fritters

AuthorHempFork
RatingDifficultyBeginner

These delicious and easy-to-make black-eyed pea fritters are sure to please. Also known as Akara, these deep-fried bean cakes are also nutritious and great for healthy snacking for the whole family.

This is a meal that can be made relatively quickly and only needs four basic items: black-eyed peas, peppers, onions, salt, and seasoning cube. This vegetarian dish is popular in both West Africa and Brazil.

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Akara - Black Eyed Peas Fritters

Akara - Black Eyed Peas Fritters Ingredients

 2 cups black-eyed peas
 ½ Onion
 1 Hot Pepper Scotch Bonnet or habanero Pepper. Add a 2nd if you like spicy food.
 1 ¾ tsp Salt
 Oil for deep frying
 ¼ tsp smoked paprika
 ½ tsp chicken bouillon powder (optional)
 2 eggs (optional)

Akara - Black Eyed Peas Fritters Recipe Directions

1

Soak the peas for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24 hours, cover with water until tender.

2

Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time

3

Using a food processor, puree onions, black-eyed peas, and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that using water will cause the mixture to be very light and will not hold together.

4

In a bowl mix together, blended black-eyed peas, salt, and eggs.

5

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375 degrees) until hot but not smoking.

6

Gently place batter by spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Fry in manageable batches and do not overcrowd pan - it may lead to soggy akara. Remove from hot oil with a slotted spoon, drain well, and serve.

Ingredients

 2 cups black-eyed peas
 ½ Onion
 1 Hot Pepper Scotch Bonnet or habanero Pepper. Add a 2nd if you like spicy food.
 1 ¾ tsp Salt
 Oil for deep frying
 ¼ tsp smoked paprika
 ½ tsp chicken bouillon powder (optional)
 2 eggs (optional)

Directions

1

Soak the peas for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24 hours, cover with water until tender.

2

Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time

3

Using a food processor, puree onions, black-eyed peas, and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that using water will cause the mixture to be very light and will not hold together.

4

In a bowl mix together, blended black-eyed peas, salt, and eggs.

5

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375 degrees) until hot but not smoking.

6

Gently place batter by spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Fry in manageable batches and do not overcrowd pan - it may lead to soggy akara. Remove from hot oil with a slotted spoon, drain well, and serve.

Akara – Black Eyed Peas Fritters

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