Gambian Black-Eyed Pea Fritters

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Akara are crisp, golden bean fritters enjoyed across West Africa and a beloved breakfast or street snack in Gambia. Made from soaked, peeled black-eyed peas blended with onion, pepper, and ginger, they develop a fluffy interior and a crunchy exterior when fried just right. Serve them warm with bread, hot sauce, or a tangy tomato-onion relish.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 25 gCarbs
• 7 gFiber
• 3 gSugar
• 11 gProtein
• 480 mgSodium
• 470 mgPotassium
• 45 mgCalcium
• 2.6 mgIron
• 9 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the bean batter

• 2 cups (about 14 oz) dried black-eyed peas
• 1 small yellow onion, roughly chopped
• 1 scotch bonnet or habanero pepper, seeded and roughly chopped
• 2 cloves garlic, smashed
• 1 inch fresh ginger, peeled and grated
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/3 cup cold water, plus more as needed

For folding in and frying

• 1 small red onion, finely diced
• 2 tablespoons finely chopped fresh parsley or cilantro
• 2 cups neutral frying oil such as peanut or canola
• Lemon wedges and hot sauce, to serve

Directions

1. Place the dried black-eyed peas in a large bowl, cover with plenty of cold water, and soak overnight or for at least 8 hours; drain well.
2. Rub the soaked peas between your palms under running water to loosen and remove the thin skins, then drain again and pat dry. Skipping this step is fine but yields a smoother fritter.
3. Combine the peas, chopped onion, chile, garlic, ginger, and salt in a food processor and pulse to a coarse paste. With the motor running, drizzle in 1/3 cup cold water and process until the batter is fluffy and holds soft peaks when a spoon is lifted, about 1 to 2 minutes.
4. Stir the baking powder, finely diced red onion, and parsley into the batter by hand; let it rest 10 minutes while the oil heats.
5. Pour the oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C). The oil is ready when a tiny drop of batter sizzles and rises within 3 seconds.
6. Using a tablespoon or wet hands, scoop rounded spoonfuls of batter and carefully lower them into the hot oil; fry 6 to 8 fritters at a time without crowding.
7. Fry 3 to 4 minutes per side, turning once, until deeply golden brown and crisp; transfer to a paper-towel-lined plate to drain.
8. Repeat with the remaining batter, keeping finished fritters warm in a low oven. Serve immediately with lemon wedges and your favorite hot sauce or a simple tomato-onion relish.

Cook’s Notes

• Soak beans in cool water only; warm water encourages fermentation and a sour taste you do not want here.
• If the batter is too thick to drop from a spoon, add cold water one tablespoon at a time; if too loose, pulse in a tablespoon of flour.
• Keep oil temperature steady at 350°F between batches; oil that is too cool makes greasy fritters, oil that is too hot browns them outside before they cook through.
• Traditionally akara is eaten at breakfast with bread, milky tea, or attaya; it also pairs well with a quick relish of diced tomato, onion, and a splash of vinegar.
• Batter can be prepared up to 4 hours ahead and refrigerated; fry just before serving for the crispiest texture.

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