Benin Bean Fritters

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Zo Kpete is a beloved Beninese street snack made from seasoned black-eyed pea paste that is hand-scooped and deep-fried until crisp and golden outside, tender within. Traditionally eaten for breakfast or as an afternoon bite, these fritters pair beautifully with a chili pepper sauce or a simple tomato salsa for dipping.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 29 gCarbs
• 7 gFiber
• 3 gSugar
• 11 gProtein
• 480 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the fritter batter

• 2 cups dried black-eyed peas, soaked overnight and skins rubbed off
• 1 small yellow onion, roughly chopped
• 1 to 2 scotch bonnet peppers, seeded for less heat
• 2 garlic cloves
• 1 teaspoon fine sea salt
• 1/2 teaspoon bouillon powder (Maggi or Knorr style)
• 1/4 teaspoon freshly ground black pepper
• About 3 tablespoons cold water, as needed

For frying

• 3 cups neutral oil such as peanut or canola, for deep-frying

Directions

1. Drain the soaked, peeled black-eyed peas well and pat them dry with a clean kitchen towel. Place them in a food processor with the onion, scotch bonnet, garlic, salt, bouillon, and black pepper.
2. Pulse the mixture, scraping down the sides, until it forms a thick, slightly fluffy paste with some texture remaining, about 1 to 2 minutes total. Add cold water a tablespoon at a time only if the mixture is too stiff to scoop; the batter should hold its shape when dropped.
3. Transfer the batter to a bowl and beat briskly with a wooden spoon for 1 to 2 minutes to aerate it; this gives the fritters a lighter interior.
4. Heat the oil in a deep heavy pot to 350°F (175°C), or until a small drop of batter sizzles and rises to the surface immediately.
5. Wet your hands or a small rounded scoop and drop tablespoon-size mounds of batter into the hot oil, taking care not to overcrowd the pan; fry 5 to 6 fritters at a time.
6. Fry the fritters, turning occasionally, for 4 to 5 minutes total, until they are deeply golden brown, puffed, and cooked through. Maintain the oil temperature between 340 and 350°F.
7. Lift the fritters out with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining batter, allowing the oil to return to temperature between batches.
8. Serve the fritters hot with a tomato-onion-chili relish, spicy ketchup, or a wedge of lime.

Cook’s Notes

• Rubbing the skins off the soaked peas is the most important step for an authentic, tender Zo Kpete; skip it and the fritters will taste grainy.
• If you do not have a food processor, use a meat grinder or a sturdy mortar and pestle in batches.
• Keep an instant-read thermometer on the oil; if it drops below 340°F the fritters will absorb oil and turn greasy.
• Vary the heat by leaving more or fewer seeds in the scotch bonnet, or swap in habanero for a slightly fruitier kick.
• Leftover fritters reheat well in a 375°F oven for 5 minutes and stay crisp, unlike microwaving which makes them soft.

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