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Loading...A beloved Cameroonian street snack, these golden bean fritters turn humble black-eyed peas into crisp, savory pillows with a fluffy interior. Fragrant with onion, garlic, parsley, and a touch of Maggi seasoning, they pair beautifully with a fiery pepper sauce or sweet chili dip. Perfect as an appetizer, side dish, or afternoon nibble with cold drinks.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
YieldAbout 16 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 42 gCarbs
- 8 gFiber
- 3 gSugar
- 15 gProtein
- 520 mgSodium
- 610 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 9 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the batter
- 2 cups dried black-eyed peas, soaked overnight and peeled
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small handful fresh parsley, finely chopped
- 1 large egg
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 Maggi cube or chicken bouillon, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For frying
- 2 cups vegetable oil (for deep frying)
Directions
- Drain the soaked and peeled black-eyed peas thoroughly, then transfer to a food processor. Pulse until you get a coarse, slightly textured paste; do not over-process into a smooth puree.
- Add the chopped onion, garlic, parsley, egg, flour, baking powder, crushed Maggi cube, salt, and pepper to the pea paste. Mix by hand or pulse briefly just until the batter comes together and holds its shape when scooped.
- Heat the vegetable oil in a deep heavy-bottomed pot to about 350°F (175°C). Test with a small drop of batter; it should sizzle and rise to the surface within a few seconds.
- Using two spoons or a small ice cream scoop, carefully drop tablespoon-sized portions of batter into the hot oil, frying 5 to 6 fritters at a time without crowding the pot.
- Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the fritters are deeply golden brown and crisp on all sides.
- Remove the fritters with a slotted spoon and drain on a plate lined with paper towels. Season lightly with a pinch of extra salt while still hot.
- Repeat with the remaining batter, adjusting the heat as needed to maintain a steady oil temperature. Serve warm with a pepper sauce, chili jam, or a simple tomato-onion relish.
Cook’s Notes
- Peel the soaked black-eyed peas by pinching each one gently; the thin skins slip off easily and yield a smoother, less gritty fritter.
- Keep the batter thick but spoonable; if it feels too wet after salting, dust in another tablespoon of flour before frying.
- For a spicier kick, blend one small scotch bonnet or habanero pepper (seeded) into the batter.
- Maintain oil temperature between 340 and 360°F; too cool and the fritters absorb oil and turn greasy, too hot and they brown outside before cooking through.
- Best eaten the same day while still crisp; reheat leftover fritters in a 350°F oven for 4 to 5 minutes to restore their crunch.
