Akara
Nigerian golden fritters made from an airy purée of black-eyed peas, onion and hot pepper — crispy outside and tender inside.
Ingredients
- black-eyed peas, dried300 g
- water for soaking800 ml
- water for whipping60 ml
- onion1 pcs
- chili pepper1 pcs
- salt1 tsp
- vegetable oil for frying700 ml
Instructions
Rinse 300 g dried black-eyed peas, cover with 800 ml water and leave to soak for 60 minutes. Drain, then rub the peas between your palms and rinse until most of the skins float to the surface; remove the skins.
Transfer the peeled peas to a blender, add the onion and chili pepper, pour in 60 ml water and blend until you get a smooth, thick purée with no whole beans left.
Transfer the purée to a bowl and whisk by hand for 5 minutes to beat air into the mixture and make the akara light.
Right before frying, stir in the salt. Heat 700 ml vegetable oil in a deep pot to 175–180 °C; a small drop of batter should sizzle immediately and rise to the surface.
Scoop the batter with a tablespoon and lower each portion straight down into the oil without splashing; fry in batches for 3–4 minutes per side until evenly golden brown.
Remove the akara with a slotted spoon, let the excess oil drain off, then transfer to paper towel.
Serve hot for breakfast on their own or with bread or pap porridge; a side dish is optional.
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