Brunch

Sierra Leonean akara, black-eyed pea fritters

Name: Sierra Leonean akara, black-eyed pea fritters
Total time: 45 min
Yield: 4 servings (~16 pieces)
Ingredients: 300 g Black-eyed peas; 1 Onion; 1 Chili pepper; 1 pinch Salt; 500 ml Neutral oil

Preparation time: 45 min
Servings: 4 servings (~16 pieces)

Ingredients

4 servings (~16 pieces)

Black-eyed peas — to buy300 g
Onion — to buy1
Chili pepper — to buy1
Salt — to buy1 pinch
Neutral oil — to buy500 ml

Preparation

Soak the black-eyed peas 4 hours in a large amount of cold water, until the skins slip off easily when rubbed between your fingers.
Drain the beans, rub them in handfuls under running water to remove the skins, which float to the surface: discard them.
Blend the drained beans with the onion, chili and a pinch of salt, adding just enough water to get a thick batter that holds on a spoon.
Whisk the batter by hand or with a mixer for 2-3 minutes to incorporate air: it should lighten and gain volume, which is what makes the fritters fluffy.
Heat the frying oil to 175°C, drop tablespoons of batter into the hot oil without overcrowding the pan.
Fry 3-4 minutes, turning halfway through, until the fritters are golden and puffed.
Drain on paper towel and serve hot, plain or with a chili sauce.