Senegalese Black-Eyed Pea Fritters (Accara - Dairy-Free)

Ingredients

• 2 cups Dried black-eyed peas
• 1 medium Onion
• 1/2 small Scotch bonnet pepper
• 2 cups Vegetable oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 6 cups Water

Instructions

1. 1Place the 2 cups of dried black-eyed peas in a large bowl and cover them with 6 cups of water. Let them soak for at least 4 hours, or preferably overnight. After soaking, drain the peas and rinse them well.
2. 2Combine the drained 2 cups of black-eyed peas, 1 medium onion (peeled and roughly chopped), and 1/2 small Scotch bonnet pepper (seeds removed if you prefer less heat) in a food processor. Process until you have a smooth paste.
3. 3Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper to the black-eyed pea paste. Mix thoroughly until the seasonings are evenly distributed.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully drop rounded spoonfuls of the black-eyed pea mixture into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry the fritters for about 3-4 minutes per side, until they are golden brown and crispy on all sides.
6. 6Use a slotted spoon to remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Senegalese black-eyed pea fritters warm.

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