Ingredients for Akkara Balls
- 1 (15 ounce) can black-eyed peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- about 1 inch vegetable oil
- 1-2 tablespoons water (optional)
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How to Make Akkara Balls
- Drain one (15-ounce) can of black-eyed peas thoroughly.
- In a blender, combine the drained black-eyed peas, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Blend until a thick, slightly coarse paste forms. Add 1-2 tablespoons of water if needed to achieve the desired consistency.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot (a small amount of batter dropped in should sizzle immediately), carefully spoon 1-2 tablespoons of the bean paste into the hot oil, creating small ball shapes.
- Fry the Akkara balls for 2-3 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan.
- Remove the cooked Akkara balls from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite spicy sauce, chutney, or tomato ketchup.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
0g
Carbs
0g