Akara Black-Eyed Pea Fritters with Pepper Sauce
Inspired by techniques from Serious Eats and NYT Cooking.
Black-eyed peas are briefly soaked and skinned, blended with onion, chilli and salt, whisked until fluffy and fried at 175 °C, then served with a quick tomato and pepper sauce.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Soak. Soak the peas 15-60 minutes to loosen the skins.
- 2
Skin. Pulse in water, pour off the floating skins and repeat until the peas are nearly clean.
- 3
Pepper sauce. Blend the tomatoes, pepper, chilli and onion and simmer with oil and salt until thick.
- 4
Batter. Blend the peas with water, onion, chilli and salt to a smooth paste, then whisk until airy.
- 5
Fry. Fry tablespoons of batter at 175 °C for about 6 minutes, turning, until golden.
- 6
Serve. Drain and serve warm with the pepper sauce.
Storage
Best eaten warm on the day. Refrigerate leftovers within 2 hours for up to 2 days and re-crisp in a 200 °C oven until piping hot.
Equipment
- large bowl
- colander
- blender or food processor
- small saucepan
- deep heavy pan or wok
- cooking thermometer
- slotted spoon
- tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 342 kcal |
| Protein | 12.4 g |
| Carbohydrate | 36 g |
| of which sugars | 7.8 g |
| of which free sugars | 0 g |
| Fat | 17.6 g |
| of which saturates | 1.4 g |
| Fibre | 7.1 g |
| Salt | 1.12 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
