Akara (Nigerian Bean Fritters)

🧂 Ingredients

• 400 g Dried black-eyed peas(Ensure they are dried, not fresh.)
• 1 Large onion(Peeled and roughly chopped.)
• 1 Scotch bonnet pepper(Adjust to your spice preference. Remove seeds for less heat. Wear gloves when handling.)
• 1 teaspoon Salt(Or to taste. Start with this amount and adjust later.)
• as needed Vegetable oil(For deep frying. A neutral oil like canola, sunflower, or groundnut oil is recommended.)

👨‍🍳 Instructions

1. 1

   Soak the black-eyed peas: Rinse the dried black-eyed peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the peas). Let them soak for at least 45 minutes to 1 hour, or until the skins are softened and can be easily rubbed off.

   ⏱️ 45-60 minutes
2. 2

   Peel the beans: Drain the soaked peas. Rub them between your hands vigorously in a bowl of fresh water. The skins should start to loosen and float to the surface. Skim off the skins and discard them. Repeat this process, changing the water as needed, until all the skins are removed. This is a crucial step for a smooth batter. Drain the peeled peas very well.

   ⏱️ 15-20 minutes
3. 3

   Prepare the batter: In a blender or food processor, combine the peeled black-eyed peas, chopped onion, scotch bonnet pepper, and 1 teaspoon of salt. Add a small amount of water (about 1/4 cup or 60ml) to help with blending. Blend until you have a smooth, thick paste. Avoid adding too much water; the batter should be thick enough to hold its shape when dropped into oil.

   ⏱️ 5-10 minutes
4. 4

   Whip the batter: Transfer the blended batter to a large bowl. Using a whisk or a sturdy spoon, whip the batter vigorously for about 5-7 minutes. This incorporates air, making the akara light and fluffy. The batter will become lighter in color and slightly increased in volume.

   ⏱️ 5-7 minutes
5. 5

   Heat the oil: Pour vegetable oil into a deep pot or deep fryer to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches approximately 180°C (350°F). You can test the oil by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.

   ⏱️ 10-15 minutes
6. 6

   Fry the akara: Carefully drop rounded spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking. Fry for about 4-6 minutes per side, turning occasionally, until the fritters are golden brown and crispy on all sides. They should puff up as they cook.

   ⏱️ 4-6 minutes per batch
7. 7

   Drain and serve: Use a slotted spoon to remove the fried akara from the oil. Place them on a plate lined with paper towels to drain excess oil. Serve hot.

   ⏱️ N/A

💡 Pro Tips

• ✓Ensure all bean skins are removed for the best texture and flavor.
• ✓Whipping the batter is essential for light and fluffy akara.
• ✓Adjust the amount of scotch bonnet pepper to control the spice level. Consider removing seeds and membranes for milder heat.
• ✓Fry in batches to prevent overcrowding, which can lower the oil temperature and result in greasy fritters.
• ✓Akara is best enjoyed fresh and hot. It pairs wonderfully with 'pap' (a fermented corn pudding), custard, or sliced bread.

🔄 Variations

• For extra spice, add more scotch bonnet peppers or a pinch of cayenne pepper to the batter.
• Add finely chopped cooked prawns or small pieces of dried fish to the batter before frying for a seafood twist.
• Incorporate finely chopped bell peppers or herbs like parsley for added flavor and color.

🥗 Nutrition

Per serving