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Loading...Crispy on the outside, tender and savory within, these Togolese bean fritters are a beloved West African street snack. Made from seasoned black-eyed peas (niébé) blended with onion, garlic, ginger, and chili, they deliver a satisfying crunch with a warm, herby bite. Serve them hot with a sharp, fiery pepper sauce for an authentic taste of Lomé.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
YieldAbout 20 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 26 gFat
- 4 gSaturated Fat
- 52 gCarbs
- 12 gFiber
- 5 gSugar
- 22 gProtein
- 620 mgSodium
- 820 mgPotassium
- 110 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the fritters
- 2 cups dried black-eyed peas (niébé), soaked overnight and drained
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 inch fresh ginger, peeled and chopped
- 1 small red chili (or 1/2 tsp cayenne pepper)
- 2 tbsp fresh parsley, chopped
- 1 large egg
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp baking powder
- Vegetable oil, for deep frying (about 3 cups)
For serving (optional)
- Spicy Togolese pepper sauce (pilipili), for dipping
- Lime wedges
Directions
- Drain the soaked black-eyed peas well and pat dry with a clean towel; place them in a food processor.
- Add the onion, garlic, ginger, chili, parsley, egg, salt, black pepper, coriander, and baking powder. Pulse in short bursts until you have a coarse, slightly textured paste — not a smooth purée.
- Transfer the batter to a bowl, cover, and let rest for 15 minutes so the leaveners activate and flavors meld.
- Pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C); a small drop of batter should sizzle and rise immediately.
- Using two teaspoons, drop tablespoon-sized portions of batter into the hot oil, working in small batches of 6–8 fritters to avoid crowding.
- Fry 4–5 minutes, turning once with a slotted spoon, until deeply golden brown and crisp on all sides.
- Lift the fritters out with a slotted spoon and drain on a plate lined with paper towels; keep warm in a low oven while frying the rest.
- Serve the fritters hot, piled on a platter with lime wedges and a bowl of spicy pepper sauce for dipping.
Cook’s Notes
- Soak the peas in plenty of water for at least 6 hours (overnight is best) — under-soaked peas will be tough and gritty in the finished fritter.
- Fry a small test fritter first; if it cracks or falls apart, beat another egg into the batter or sprinkle in 1 tablespoon of flour to bind.
- Keep the oil temperature between 340–350°F — too cool and the fritters absorb oil and go greasy, too hot and they brown before cooking through.
- Red kidney beans or navy beans work as substitutes if black-eyed peas are unavailable, though the flavor will be slightly milder.
- For an extra-crisp crust, rest the batter in the fridge for 30 minutes before frying to firm up the mixture.
