Akara (Bean Fritters)

Ingredients

• 2 cups Black-eyed peas
• 1 medium Onion
• 1 small Red bell pepper
• 1/2 small Scotch bonnet pepper
• 1 tsp Salt
• 2 cups Vegetable oil

Instructions

1. 1Place the 2 cups of black-eyed peas in a bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked 2 cups of black-eyed peas. Rub the peas between your hands to loosen their skins, then rinse them again under running water until most of the skins are removed. Drain well.
3. 3In a food processor, combine the drained peas, 1 medium onion (peeled and roughly chopped), 1 small red bell pepper (cored and roughly chopped), and 1/2 small Scotch bonnet pepper (stem removed, seeds can be removed for less heat). Process the mixture until it forms a smooth batter.
4. 4Stir the 1 tsp of salt into the batter until it is well combined.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully drop rounded tablespoons of the batter into the hot 2 cups of vegetable oil. Fry the fritters in batches, being careful not to overcrowd the pot, for 4 to 6 minutes, or until they are golden brown and crispy on all sides. The fritters should sound crisp when they hit the oil.
7. 7Using a slotted spoon, remove the cooked fritters from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve the Akara warm.

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