Sierra Leonean Black-Eyed Pea Fritters

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These crispy golden fritters are a beloved Sierra Leonean breakfast staple made from seasoned black-eyed pea batter that is whipped until airy, then fried in hot oil. Served with sweet milky tea, bread, or pepper sauce, they are crunchy outside and pillowy tender inside. The bright chile heat and savory onion aroma make them irresistible straight from the pan.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 34 gCarbs
• 9 gFiber
• 4 gSugar
• 15 gProtein
• 640 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the batter

• 2 cups dried black-eyed peas (about 1 lb)
• 1 small yellow onion, roughly chopped
• 1 to 2 scotch bonnet peppers, seeded
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon baking powder
• 1/3 to 1/2 cup lukewarm water, as needed
• 1 small handful fresh parsley, optional

For frying

• 2 cups peanut or vegetable oil, for deep-frying

Directions

1. Place the dried black-eyed peas in a large bowl, cover with cold water by 3 inches, and soak for at least 8 hours or overnight. Drain well, then rub the peas between your palms to loosen and discard the pale skins, rinsing until the water runs mostly clear.
2. Transfer the skinned peas to a blender or food processor along with the onion, scotch bonnet, salt, baking powder, and half the water. Pulse to a coarse paste, scraping the sides, then add more water a tablespoon at a time until you have a thick, spoonable batter that drops slowly off a spoon.
3. Scoop the batter into a large bowl and beat vigorously with a wooden spoon for 3 to 4 minutes, or whip with an electric mixer on medium, until the mixture turns pale, fluffy, and noticeably aerated. Stir in the parsley, if using, and taste for salt.
4. Heat 2 inches of oil in a heavy skillet or saucepan over medium heat to 350°F (175°C); the oil should shimmer and a small drop of batter should sizzle and rise immediately.
5. Using two tablespoons or a small ice-cream scoop, drop rounded tablespoons of batter into the hot oil, leaving space between them. Fry 6 to 8 fritters at a time without crowding.
6. Cook for 2 to 3 minutes per side, turning gently with a slotted spoon, until the fritters are deeply golden brown and crisp on all sides. Adjust heat as needed to keep the oil near 350°F.
7. Transfer the cooked fritters to a paper towel-lined tray to drain, and repeat with the remaining batter. Serve hot with sliced avocado, pepper sauce, bread, or milky tea.

Cook’s Notes

• Peeling the bean skins is the most important step — leftover skins will make the fritters dense and gritty rather than light and fluffy.
• The whipping stage is what gives Sierra Leonean-style fritters their signature airy interior, so don't skip the vigorous mixing for several minutes.
• Always test one fritter first to gauge the oil temperature; if it browns in under 90 seconds the oil is too hot, and if it stays pale the oil is too cool.
• Add more chopped scotch bonnet for a bolder kick, or leave them whole during blending and fish them out for a milder heat that still perfumes the batter.
• Fritters are best eaten within an hour of frying; if holding, keep warm in a 200°F oven on a rack so steam doesn't soften the crust.

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