Akara
Golden-fried bean fritters that are crispy on the outside and fluffy inside. A beloved Nigerian street food and breakfast staple, best served with pap or custard.
- Total time
- 30 min
- Servings
- 12
- Calories
- 145
- Protein
- 5g
Ingredients
- 2 cups dried black-eyed peas
- ½ medium onion, finely chopped
- 1 whole scotch bonnet pepper, minced
- 1 teaspoon salt
- 2 cups vegetable oil for deep frying
Instructions
- 1
Soak dried black-eyed peas in cold water for 30 minutes until softened.
- 2
Rub the soaked peas vigorously between your palms to remove the papery skins, then rinse thoroughly under running water until water runs clear.
- 3
Drain peas completely and transfer to a blender or food processor.
- 4
Add 0.5 cup water to the peas and blend until you reach a smooth, whipped paste with a light, fluffy texture (do not overmix or it will become heavy).
- 5
Fold in the chopped onion, scotch bonnet pepper, and salt until evenly combined.
- 6
Heat vegetable oil in a deep pot to 350°F (175°C), or until a small piece of batter sizzles immediately upon contact.
- 7
Using a spoon or akara scoop, carefully lower rounded portions of the batter into the hot oil in batches, avoiding overcrowding.
- 8
Fry for 2-3 minutes until the bottom is golden brown, then flip and fry for another 2-3 minutes until fully golden and crispy.
- 9
Remove with a slotted spoon and drain on paper towels.
- 10
Serve hot with pap, custard, or ogi.
Tools you’ll need
- large mixing bowl
- blender or food processor
- deep pot or dutch oven
- deep-fry thermometer
- slotted spoon
- paper towels
- akara scoop (optional)
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