Crisp, deep-fried black-eyed pea fritters, fluffy inside from a well-whisked batter — a naturally meatless Nigerian breakfast and street-food snack, usually eaten with bread or pap.
Soak the beans
Soak the black-eyed peas in plenty of water until they soften.
Peel the beans
Rub the soaked beans between your hands to loosen and remove the skins, then rinse clean.
Blend to a batter
Blend the peeled beans with the scotch bonnet peppers and half the onion, adding only a splash of water, until you have a thick, fluffy batter.
Whisk in air
Whisk the batter vigorously by hand for a minute so it traps air and lightens in color.
Season the batter
Stir the remaining chopped onion and salt into the batter.
Heat the oil
Heat the oil in a deep pot until it's shimmering and hot.
Fry the akara
Scoop spoonfuls of batter into the hot oil and fry in batches, turning occasionally, until deep golden and cooked through.
5 minDrain and serve
Lift the akara onto paper towels to drain, then serve hot.
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