Akara (Black-Eyed Pea Fritters)

Ingredients

• 2 cups Dried Black-Eyed Peas
• 1/2 medium Red Onion
• 1/4 small Scotch Bonnet Pepper
• 2 cloves Garlic
• 1 tsp Salt
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of dried black-eyed peas in a large bowl and cover with water. Let them soak for at least 4 hours or overnight. This softens the peas for blending.
2. 2Drain and rinse the soaked black-eyed peas. Put the drained peas into a food processor along with the 1/2 medium red onion, 1/4 small scotch bonnet pepper, 2 cloves garlic, and 1 tsp salt.
3. 3Process the ingredients in the food processor until a smooth paste forms. If the mixture is too thick to blend smoothly, add a little water, 1 tablespoon at a time, until it reaches a thick but spreadable consistency.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 175°C.
5. 5Carefully drop rounded tablespoons of the black-eyed pea mixture into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pot, for 3 to 4 minutes per side, or until they are golden brown and puffed up. The fritters should sound like they are sizzling actively in the oil.
6. 6Use a slotted spoon to remove the cooked fritters from the hot oil. Place the fritters on a plate lined with paper towels to absorb any excess oil. This step helps make them crispy.
7. 7Serve the Akara fritters warm.

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