West African fritters made of blended black-eyed peas, fried until golden and airy, crispy on the outside and soft on the inside.
Ingredients
- 300 g Dried black-eyed peas
- 1 piece Onion
- 1 piece Fresh chili
- 1 tsp Salt
- 60 ml Water
- 500 ml Frying oil
Method
- Soak the black-eyed peas in water for at least 2 hours, then rub them between your hands to detach the skins and rinse them in clean water.
- Drain the peeled beans and blend them with the onion, chili, and a little water until you get a thick, smooth batter.
- Add the salt, then beat the batter vigorously with a spoon or whisk for a few minutes to aerate it.
- Heat the frying oil to 175 degrees in a deep pot.
- Drop spoonfuls of batter into the hot oil, without crowding the pan, and fry until the fritters are golden and puffed up.
- Drain the akara on paper towels and serve very hot.
Nutrition
Per serving
- Energy
- 432.6 kcal
- Protein
- 16.83 g
- Carbohydrate
- 46.22 g
- Fat
- 20.84 g
- Fibre
- 11.67 g
- Calcium
- 141.27 mg
- Iron
- 6.02 mg
- Magnesium
- 147.6 mg
