📝 About This Recipe
A beloved staple across West Africa and Brazil, these fritters (known as Akara or Acarajé) are a masterclass in transforming the humble black-eyed pea into a light, airy, and protein-packed delicacy. Each bite offers a satisfyingly crisp exterior that gives way to a creamy, savory center infused with the subtle heat of scotch bonnet and the sweetness of red onions. These golden nuggets are not just a snack; they are a soulful celebration of simple ingredients elevated through traditional technique.
🥗 Ingredients
The Pea Base
- 2 cups Dried black-eyed peas (soaked overnight and skins removed)
- 1/2 large Red onion (roughly chopped)
- 1 Scotch bonnet or Habanero pepper (seeded for less heat, if desired)
- 1/4 to 1/2 cup Water (use sparingly to maintain a thick paste)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Bouillon powder (chicken or vegetable for extra depth)
Frying Medium
- 3 cups Vegetable oil (for deep frying; peanut or canola work well)
Zesty Dipping Sauce
- 2 medium Roma tomatoes (finely diced)
- 1/2 Red bell pepper (finely minced)
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
👨🍳 Instructions
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1
Begin by soaking the dried black-eyed peas in a large bowl of water for at least 4 hours, or ideally overnight, until the skins are wrinkled and loose.
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2
To peel the peas, rub them vigorously between your palms or pulse them briefly in a blender with plenty of water to loosen the skins. Drain the skins as they float to the top; repeat until the peas are mostly white and skinless.
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3
Place the peeled peas into a high-speed blender or food processor along with the chopped red onion and scotch bonnet pepper.
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4
Add 1/4 cup of water and blend until you achieve a very smooth, thick paste. Avoid adding too much water, as the batter must be thick enough to hold its shape on a spoon.
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5
Transfer the pea puree to a large mixing bowl. Add the salt and bouillon powder.
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6
Using a wooden spoon or a hand mixer, whisk the batter vigorously in a circular motion for 5-8 minutes. This incorporates air, which is the secret to a light, fluffy interior.
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7
Heat the vegetable oil in a deep frying pan or dutch oven over medium heat until it reaches 350°F (175°C).
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8
Test the oil by dropping a small bit of batter; if it sizzles and rises to the surface immediately, the oil is ready.
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9
Using a large spoon or a small cookie scoop, carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pan.
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10
Fry the fritters for about 3-4 minutes per side, turning them gently with a slotted spoon until they are an even, deep golden brown.
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11
Remove the fritters and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
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12
While the fritters are warm, whisk together the diced tomatoes, bell pepper, green onions, lime juice, and paprika in a small bowl to create the salsa.
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13
Serve the Akara immediately while the crust is at its peak crispness.
💡 Chef's Tips
The most important step is whisking the batter; don't skip it or your fritters will be dense rather than airy. If you find peeling the peas too tedious, you can find pre-peeled split black-eyed peas at many African or specialty grocers. Maintain a consistent oil temperature; if the oil is too cool, the fritters will soak up grease and become heavy. For a vegan version, ensure your bouillon powder is vegetable-based. If the batter is too thin, you can whisk in a tablespoon of rice flour to help it bind without making it tough.
🍽️ Serving Suggestions
Serve as a breakfast dish alongside a warm bowl of Ogi (fermented corn pap) or oatmeal. Stuff the fritters into warm pita bread or a baguette with the tomato salsa for a delicious sandwich. Pair with a cold glass of ginger beer or hibiscus tea (Bissap) to cut through the richness of the fried dough. Serve as an appetizer platter with a side of spicy habanero oil or a cooling yogurt-tahini dip. Enjoy them simply on their own as a high-protein afternoon snack.