Akkras Black Eye Pea Fritters
Crispy, golden, and bursting with bold flavors, Akkras Black-Eyed Pea Fritters are a West African-inspired delight that’s perfect for appetizers, snacks, or light meals. Made from soaked and blended black-eyed peas, this recipe combines the vibrant heat of Scotch bonnet peppers with the aromatic punch of garlic, onion, and fresh parsley, creating a savory fritter with a beautifully tender interior. These fritters are deep-fried to perfection, delivering a satisfying crunch with every bite. Simple to make yet deeply flavorful, Akkras are a great way to explore traditional African cuisine and can be paired with your favorite dipping sauce or a fresh salad for a balanced and mouthwatering serving. Perfect for gatherings or an adventurous weeknight treat, these fritters are sure to win you over with their irresistible taste and texture.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 4 cups Water
- 0.5 large Onion
- 2 Garlic cloves
- 1 Scotch bonnet or chili pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the dried black-eyed peas under cold water and place them in a large bowl. Add 4 cups of water and let the peas soak for 8 hours or overnight.
Drain the soaked peas and rub them between your hands to loosen the skins. Rinse and repeat until most of the skins are removed and the peas are clean.
In a food processor or blender, combine the cleaned black-eyed peas, half an onion, garlic cloves, Scotch bonnet or chili pepper, and fresh parsley. Blend until a smooth, thick paste forms, scraping down the sides as needed.
Transfer the mixture to a bowl and season with salt and black pepper. Stir well to ensure the seasonings are evenly distributed.
In a deep skillet or heavy-bottomed pot, heat vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small portion of dough into it; the oil is ready if it sizzles and rises to the surface.
Using two spoons or your hands, form the black-eyed pea mixture into small balls or patties (about 1-2 tablespoons each). Carefully drop them into the hot oil in batches, ensuring not to overcrowd the pan.
Fry the fritters for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain excess oil.
Serve the Akkras warm with your favorite dipping sauce or alongside a salad for a complete meal.
Nutrition Facts
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.4 g | 624% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.9 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
