Akara

Ingredients

• •1 1/2 cups dried black-eyed peas, soaked 8 hours and skins loosened
• •1/2 medium red onion, roughly chopped
• •1/2 Scotch bonnet pepper, seeded
• •1/4 cup, plus more as needed water
• •1 tsp kosher salt
• •3 cups red palm oil or neutral frying oil

Directions

1. 1Rub the soaked black-eyed peas between your hands in water and skim away as many loosened skins as practical; drain thoroughly.
2. 2Blend the peas, onion, Scotch bonnet, and 1/4 cup water to a thick, nearly smooth batter.
3. 3Beat the batter vigorously with a spoon for 3–4 minutes until lighter and slightly fluffy, then mix in the salt.
4. 4Heat palm oil or neutral oil to 350°F (175°C).
5. 5Drop heaped tablespoons of black-eyed-pea batter into the oil and fry 4–5 minutes, turning once, until deep golden.
6. 6Drain the black-eyed-pea fritters on a rack and serve hot.

💡 Beating air into the bean batter before frying is what keeps akara light; a dense, unwhipped batter produces heavy fritters even at the correct oil temperature.

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