Black Eyed Peas Fritters (akara) Recipe
Peeled beans formed into a ball and then deep-fried in dendê.
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Ingredients
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Akara batter
Frying & finishing
Method
Akara batter
- 1
Soak
Place 2 cups dried black-eyed peas in a large bowl and cover with about 4 cups water. Soak for 4–8 hours or overnight at room temperature. If short on time, soak in hot water for 1 hour. The soak softens skins and shortens processing time.
- 2
Remove skins
Drain soaked peas. Working in a bowl of fresh water, rub handfuls of soaked peas between your hands to loosen and remove skins. Skins will float; gently pour off the water with skins several times until most skins are removed. Alternatively, pulse in a food processor briefly to loosen skins and rinse until skins float away. Aim to remove the majority of skins for a light, smooth fritter.
- 3
Rinse and drain
After removing skins, rinse the peeled peas thoroughly and drain well in a fine-mesh sieve for 10–15 minutes so excess surface water is removed. The peas should be moist but not watery; excess water will prevent batter from forming proper structure.
- 4
Grind to a paste
Add the drained, peeled peas to a food processor or high-speed blender. Add half of the chopped onion (about 1/2 of the onion), garlic cloves, optional hot pepper (if using), parsley or cilantro, salt (1 tsp), sugar (1 tsp), and about 1–2 tablespoons vegetable oil. Pulse and grind in short bursts, scraping down the sides, until a smooth, thick, slightly grainy paste forms. Do not add more water; allow the machine to create a cohesive batter. If the mixture is too thick to move, add up to 1–2 tablespoons water, 1/2 tablespoon at a time. The final consistency should be thick enough to hold shape but still spoonable (like a stiff pancake batter).
- 5
Finish batter
Transfer paste to a bowl. Stir in the remaining finely chopped onion (reserve a little for garnish if desired), baking powder (1/2 tsp), and ground black pepper (1/4 tsp). Taste a tiny fried test amount (see next step) and adjust salt/pepper as needed. Let batter rest for 10–15 minutes — baking powder will help lighten the fritters.
Frying & finishing
- 6
Heat oil
Pour about 2 cups dendê (red palm) oil into a deep, heavy-bottomed skillet or shallow pot, filling the pot about 1 to 1 1/2 inches deep. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface within a few seconds and begin to brown.
- 7
Fry
Using two spoons or a small cookie scoop (or wet hands), shape tablespoon-sized portions of batter and gently slide into the hot oil, taking care not to overcrowd (work in batches of 6–8 depending on pan size). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch depending on size. If oil darkens quickly, lower heat slightly. For larger balls, fry 4–5 minutes and ensure center is cooked — a skewer should come out hot.
- 8
Drain
Using a slotted spoon, transfer cooked fritters to a paper towel–lined plate to drain excess oil. Keep fritters warm in a low oven (200°F / 95°C) while finishing remaining batter.
- 9
Serve
Arrange akara on a platter. Optionally sprinkle with a little extra chopped onion or fresh herbs and serve hot as a snack or part of a meal. They pair well with pepper sauce, tomato sauce, or acarajé-style fillings. Leftovers can be briefly reheated in a hot oven to re-crisp.