Akara (Soy-Free)

Instructions

1. 1Place the 2 cups of black-eyed peas in a bowl and cover with water. Let them soak for at least 4 hours or overnight.
2. 2Drain the soaked black-eyed peas. Rub them between your hands to loosen the skins, then rinse them well under cold water until most of the skins are removed. This will take about 5 minutes.
3. 3Add the peeled black-eyed peas, the 1 medium onion (peeled and roughly chopped), and the 0.5 small scotch bonnet pepper (stem removed) to a blender. Blend until you have a very smooth, thick batter. You may need to stop and scrape down the sides of the blender a few times.
4. 4Stir the 1 tsp of salt into the blended mixture. Mix thoroughly until the salt is evenly distributed.
5. 5Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or a deep frying pan. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of the batter in; it should sizzle immediately.
6. 6Carefully spoon about 2 tablespoons of the bean batter into the hot oil for each fritter. Do not overcrowd the pot; fry in batches. Fry for about 3-5 minutes per side, until the fritters are a deep golden brown and puffed up. They should sound crisp when you gently tap them.
7. 7Use a slotted spoon to remove the cooked akara from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Let them cool slightly for a minute or two before serving.

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