(No Ratings Yet)
Loading...Crispy on the outside and pillowy soft within, these Nigerian black-eyed pea fritters are a beloved breakfast and street food across West Africa. They're traditionally served with fermented corn porridge, soft bread, or a fiery chili sauce for dipping.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (about 16 fritters)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 4 gSugar
- 18 gProtein
- 380 mgSodium
- 720 mgPotassium
- 80 mgCalcium
- 4.5 mgIron
- 8 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the fritter batter
- 2 cups dried black-eyed peas (about 400 g)
- 1 small red onion, roughly chopped
- 1-2 Scotch bonnet peppers, seeded
- 1 teaspoon ground dried crayfish (optional)
- 1/2 inch fresh ginger, peeled (optional)
- 1 1/2 teaspoons fine sea salt
- 2-4 tablespoons cold water, as needed
For frying and serving
- 2 cups neutral frying oil, such as canola or sunflower
- 4 thick slices of soft white bread, for serving
- 1 cup fermented corn porridge, for serving
- Fresh chili sauce or sliced tomatoes and onions, for dipping
Directions
- Place the dried black-eyed peas in a large bowl, cover with plenty of cool water, and soak for at least 4 hours or overnight, then drain well.
- To peel the peas, transfer them to a bowl of water and rub handfuls together between your palms; the thin skins will float to the surface. Skim and discard the skins, then drain the peeled peas thoroughly.
- Add the peeled peas to a blender or food processor with the onion, Scotch bonnet, crayfish, ginger, and salt. Pulse in short bursts, adding water 1 tablespoon at a time, until you have a thick, slightly coarse paste resembling thick hummus.
- Transfer the batter to a mixing bowl and whisk vigorously with a wooden spoon for 2-3 minutes to incorporate air; this helps the fritters puff up light and fluffy as they fry.
- Heat the oil in a deep, heavy-bottomed pot to 350°F (175°C), about 1 1/2 inches deep. Test with a small drop of batter — it should sizzle and rise within a few seconds.
- Using a large spoon or ice cream scoop, gently drop rounded tablespoons of batter into the hot oil, leaving space between each fritter. Fry 6 to 8 at a time to avoid crowding.
- Fry for 3-4 minutes, turning occasionally, until the fritters are deeply golden brown and crisp on all sides and sound hollow when tapped.
- Remove with a slotted spoon and drain on a plate lined with paper towels. Season lightly with extra salt while hot and serve immediately with bread, fermented corn porridge, or a fresh chili sauce.
Cook’s Notes
- Peeling the beans is essential for the classic fluffy texture; unpeeled skins produce a denser, grittier fritter.
- Maintain oil temperature between 340-360°F; oil that is too cool makes greasy fritters, while oil that is too hot browns the outside before the inside cooks through.
- Serve fresh for the best crunch, or reheat leftovers in a 350°F oven for 5 minutes — microwaving turns them soggy.
- Finely chopped scallions or a tablespoon of dried chili flakes stirred into the batter add extra punch and color.
- A quick dipping sauce of blended tomatoes, red onion, chili, and a pinch of salt pairs beautifully with the warm fritters.
