Go Back Email Link
–+ servings
Senegalese Acara Black-Eyed Pea Fritters

Akara- Senegalese Black-Eyed Pea Fritters

These black eye pea fritters are savory and slightly spicy. It is fairly easy to duplicate at home the same Akara fritters found at weekend breakfast tables in Nigeria and Senegal, and on the streets of West African cities. Serve with Senegal's marvelous chili sauce, Sosu Kaani.
5 from 2 votes
Print Pin
Course: Hand Food, Snack, Street Food
Cuisine: African, Senegal, West Africa
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking: 1 hour
Total Time: 15 minutes
Servings: 8
Author: My Hungry Traveler

Equipment

  • Large skillet or wok
  • Large bowl
  • Food Processor or blender
  • Slotted spoon
  • Instant read thermometer (optional)

Ingredients

  • 1½ cup Black-eyed peas, dry
  • ¼ cup Water
  • 1 medium Onion, sliced in half vertically
  • ½ tsp Baking soda
  • 1 whole Habanero pepper, seeded and chopped (or a pinch of crushed red pepper
  • 1 tsp Salt
  • ½ tsp Coarse black pepper
  • 3 cups Vegetable oil
US Customary - Metric

Instructions

  • Prep - Soak beans covered in hot water for at least 1 hour or up-to overnight. Rub beans between fingers to remove any skins. Pour out water with skins that have risen to the top.
    Slice 1 half onion into thin strips for garnish. Roughly chop remaining half onion and chili pepper.
  • Make Batter - Scoop beans into food processor or blender with a slotted spoon. Pulse until smooth, adding a littles water at a time to help blending. The batter should be thick at this point.
    Add the chopped half onion, black pepper, baking soda, and chili pepper, and pulse until smooth. Add salt and process for 2 minutes to incorporate air into the batter. Pour into a bowl.
  • Cook Fritters - Pour oil into a wok or high-sided skillet to a depth of 1-inch. Heat oil to 365°F (185°C). If not using a thermometer, drop a piece of onion into the oil. If it sizzles and floats to the top, you're good.
    Using a tbsp, scoop up batter and carefully drip into oil. Working in batches, fry them for 3-4 minutes, turning to get all sides. They should be puffy and a nice golden brown. Once cooked, scoop them out of the oil into paper towels to drain. Continue until no more batter is left. Serve warm with sliced onion scattered over,

Nutrition

Calories: 766kcal | Carbohydrates: 8g | Protein: 3g | Fat: 82g | Saturated Fat: 13g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 361mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg