West African Akara (Dairy-Free & Egg-Free)

Ingredients

• 1 cup Black-eyed peas
• 1/2 medium Onion
• 1/4 small Scotch bonnet pepper
• 1/2 tsp Salt
• 2 cups Vegetable oil

Instructions

1. 1Place the 1 cup of black-eyed peas in a bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight. Drain the peas.
2. 2Rub the soaked peas between your hands to remove their skins. Rinse the skinned peas under cool water and drain them well.
3. 3Combine the skinned peas, 1/2 medium onion, and 1/4 small scotch bonnet pepper (if using) in a food processor. Blend until the mixture is completely smooth.
4. 4Add the 1/2 tsp of salt to the bean mixture and pulse the food processor a few times to combine.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium heat until it reaches 350°F (175°C).
6. 6Carefully drop rounded tablespoons of the bean mixture into the hot oil. Fry the bean cakes for 3-4 minutes per side, until they are a deep golden brown and sound crisp when a spoon taps them.
7. 7Use a slotted spoon to remove the cooked bean cakes from the oil. Place them on a plate lined with paper towels to drain any excess oil. Serve hot.

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