Akara Bean Fritters

Nigerian akara bean fritters made from black-eyed peas, onion and chilli, fried until crisp outside and fluffy inside.

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The bean batter needs to be aerated before frying; beating it well gives akara its light interior.

Ingredients

• 350 g dried black-eyed peas (soaked 4 hours or overnight)
• 1 onion (roughly chopped)
• 1 red chilli (or to taste)
• 0.5 red bell pepper (roughly chopped, optional)
• 1 tsp fine salt
• 80 ml water (approximately)
• 700 ml neutral oil (for frying)

Step-by-step method

1. Drain the soaked beans. Rub handfuls between your palms in water to loosen as many skins as practical, then drain again.
2. Blend the beans with onion, chilli, bell pepper and just enough water to make a thick smooth batter.
3. Transfer to a bowl and beat vigorously with a wooden spoon for 3–4 minutes to incorporate air. Stir in the salt only just before frying.
4. Heat 5–6 cm oil to about 175°C in a deep saucepan.
5. Drop heaped tablespoons of batter carefully into the oil without crowding the pan.
6. Fry for 3–4 minutes, turning occasionally, until deep golden and cooked through. Drain on kitchen paper and repeat.
7. Serve hot with a tomato-pepper sauce, bread or porridge.