Akara

Prepare the Black-Eyed Peas

Soak the black-eyed peas in water for at least 4 hours or overnight to soften. After soaking, drain and rinse the peas.

Remove Pea Skins

Rub the peas between your hands to remove the skins. You can also use a blender to blend the soaked peas with enough water to make a thick paste. This helps in peeling the skins more easily. Rinse and drain again to remove the skins.

Blend the Mixture

In a blender or food processor, blend the peeled black-eyed peas with enough water to make a smooth, thick batter. You may need to add water in small increments.

Prepare the Batter

Transfer the blended mixture to a mixing bowl. Add the finely chopped onion, minced garlic, green chilies, ground ginger, ground cumin, paprika, baking powder, salt, and pepper. Mix well to combine.

Heat Oil

Heat vegetable oil in a deep frying pan or skillet over medium heat. The oil should be enough to submerge the fritters.

Fry the Akara

Once the oil is hot, use a spoon or small ice cream scoop to drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan. Fry the akara until they are golden brown and crispy on all sides, about 3-4 minutes per side.

Drain and Serve

Remove the fried akara from the oil using a slotted spoon and drain on paper towels. Serve hot.