Name: Crispy Nigerian Akara (Black-Eyed Pea Fritters)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Dried black-eyed peas; 0.5 whole Red onion; 1 piece Scotch bonnet pepper; 0.5 tsp Salt; 3 cups Vegetable oil; 0.5 tsp Bouillon powder; 0.5 cup Water

Crispy Nigerian Akara (Black-Eyed Pea Fritters)

BreakfastSnackVegetarianVeganQuick & Easy

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
Dried black-eyed peas	1 cup	50	3g	9g	0g
Red onion	0.5 whole	6	0g	1g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Vegetable oil	3 cups	1445	0g	0g	164g
Bouillon powder	0.5 tsp	1	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
Dried black-eyed peas	1 cup	50	3g	9g	0g
Red onion	0.5 whole	6	0g	1g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Vegetable oil	3 cups	1445	0g	0g	164g
Bouillon powder	0.5 tsp	1	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g

Directions

Step 1
Soak black-eyed peas in warm water for 30 minutes, then rub vigorously to remove skins. Rinse repeatedly until all skins are gone. (Alternatively, use pre-peeled peas).
Step 2
Blend the peeled peas with red onion, scotch bonnet, and 1/4 cup of water until very smooth, adding more water a tablespoon at a time if necessary, but keep it thick.
Step 3
Pour the batter into a bowl, add salt and bouillon powder (if using). Whip the batter vigorously with a hand whisk for 5-10 minutes until light and fluffy.
Step 4
Heat vegetable oil in a deep pot over medium-high heat until hot.
Step 5
Drop spoonfuls of batter into the hot oil. Fry in batches for 3-5 minutes per side, turning occasionally, until golden brown and crispy.
Step 6
Remove akara with a slotted spoon and place on paper towels to drain excess oil. Serve hot, often with pap (ogi) or bread.