Ingredients for Akkras Black Eye Pea Fritters
- 1 cup dried black-eyed peas
- 1/2 medium onion, finely chopped
- 1-2 scotch bonnet peppers, finely chopped (adjust to taste)
- 1/4 cup water
- about 2 inches vegetable oil for frying
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- mango chutney (for serving, optional)
- spicy mayo (for serving, optional)
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How to Make Akkras Black Eye Pea Fritters
- If using dried black-eyed peas, soak 1 cup of peas in plenty of cold water for 6-8 hours or overnight. Drain.
- Rub the soaked peas briskly between your palms to remove most of the skins. Rinse thoroughly.
- Return the peas to a bowl, add water, and let sit for a few minutes. The skins will float to the surface. Skim off the skins.
- If using dried peas, soak the peeled peas again for 3 hours. If using canned, rinse 1 (15-ounce) can of black-eyed peas thoroughly and mash slightly.
- In a blender or food processor, combine the black-eyed peas, 1/2 medium onion (finely chopped), 1-2 scotch bonnet peppers (finely chopped, adjust to taste), and 1/4 cup water. Blend until a thick paste forms.
- Transfer the paste to a large bowl and whisk in 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan over medium-high heat to 350°F (175°C).
- Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve the Akkras warm with your favorite dipping sauce, such as mango chutney or a spicy mayo.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
0g
Carbs
4g
