Vegan black eyed pea fritters - Akara
Recipe Name: Akara
Subtitle: Nigerian black-eyed bean
Preparation time: 1 hour
These tempting Nigerian black eyed pea fritters is a popular treat you’ll often find street vendors selling. They’re crispy on the outside, and once4 you bite inside you’ll find they’re soft and subtly spiced.
· ¾ black eyed peas, soaked overnight
· ½ small onion, chopped
· 1 jalapeño, chopped.
· 1 red chili
· 1 tsp ginger, grated.
· 2 curry leaves
· Salt, to taste
· Oil to fry.
Skin the black-eyed peas by rubbing them firmly between your fingers. When you flood the bowl with water, the skin floats to the top. Drain out the skin and repeat until only white legume like insides remain.
Drain the skinned black-eyed peas and grind to a smooth paste adding as little water as possible.
Heat oil in a small pan, enough to deep fry.
Stir in chopped onion, jalapeños, chili, ginger, curry leaves and salt. Once combined, it must be fried immediately. You can refrigerate unflavored batter (nothing mixed into it) for a couple of days.
Drop spoonfuls of batter into hot oil and cook on medium heat until golden brown on both sides.
Drain on paper towels and serve hot.