Akara (Black-Eyed Pea Fritters)
Savory and crispy black-eyed pea fritters, a popular Senegalese breakfast or snack. This recipe uses chickpea flour as a binder to replace egg traditionally used, ensuring it's egg-free.
Ingredients
- 2 cups Dried Black-Eyed Peas
- 1/4 cup Chickpea Flour
- 1/2 Red Onion
- 1/2 Scotch Bonnet Pepper
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 tsp Salt
- 2 cups Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak black-eyed peas in water for at least 6 hours, or overnight.
- 2Drain and rinse the peas thoroughly. Remove any loose skins.
- 3In a food processor, combine the peas, red onion, scotch bonnet pepper, garlic, ginger, salt, and chickpea flour.
- 4Process until a smooth paste forms. Add a little water if needed to help blend.
- 5Heat vegetable oil in a deep frying pan over medium-high heat.
- 6Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
- 7Fry for 3-4 minutes per side, or until golden brown and crispy.
- 8Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot.
Substitutions
Egg → Chickpea Flour
Provides binding to hold the fritters together.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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