Gluten-Free Akara (Bean Fritters)

Instructions

1. 1Place the 1.5 cups Dried Black-Eyed Peas in a bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked 1.5 cups Dried Black-Eyed Peas and rinse them well under cool water.
3. 3In a food processor, combine the rinsed 1.5 cups Dried Black-Eyed Peas, the 1 medium Onion (peeled and roughly chopped), and the 0.5 whole Scotch Bonnet Pepper (stem removed). Process until the mixture is smooth.
4. 4Transfer the smooth mixture to a bowl. Add the 2 tablespoons Rice Flour and 1 teaspoon Salt. Mix everything together thoroughly until well combined.
5. 5Pour the 1 cup Vegetable Oil into a large, heavy-bottomed frying pan. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Using a tablespoon, carefully drop small portions of the bean mixture into the hot 1 cup Vegetable Oil. Fry for 3-5 minutes, turning the fritters occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
7. 7Remove the cooked fritters from the oil using the slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining mixture.
8. 8Serve the Gluten-Free Akara hot.

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