Main

Guinean black-eyed pea fritters

Name: Guinean black-eyed pea fritters
Total time: 155 min
Yield: 4 servings (~20 pieces)
Ingredients: 300 g (dried) Black-eyed peas; 1 Onion; 1 Chili pepper; 1 clove Garlic; 1 tsp Salt; for frying Neutral oil

Preparation time: 2 h 35
Servings: 4 servings (~20 pieces)

Ingredients

4 servings (~20 pieces)

Black-eyed peas — to buy300 g (dried)
Onion — to buy1
Chili pepper — to buy1
Garlic — to buy1 clove
Salt — to buy1 tsp
Neutral oil — to buyfor frying

Preparation

Soak the black-eyed peas in a large bowl of water for 2 hours.
Drain them and rub vigorously between your hands under running water to remove the skins, which will float to the top.
Rinse, drain, then blend the skinned beans with the onion, garlic, chili, and very little water, until you get a thick batter.
Whisk the batter for 3-4 minutes by hand to aerate it: it should lighten in color and turn frothy.
Salt just before frying.
Heat a good depth of oil to 170°C and slide spoonfuls of batter into the hot oil, in small batches.
Fry for 3-4 minutes, turning halfway, until golden, drain on paper towel, and serve hot.