One-Pan West African Spiced Bean Fritters Akara

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.5 cups soaked overnight dried black-eyed peas
• 1 roughly chopped small onion
• 1 tbsp grated fresh ginger
• 0.5 seeded Scotch bonnet or habanero
• 2 garlic cloves
• 1 tsp kosher salt
• 1 tsp ground crayfish or smoked paprika
• 0.5 cup neutral oil for frying
• 4 optional for serving large eggs
• 1 cup for serving fresh tomato and onion relish

Instructions

1. 1Drain the soaked black-eyed peas thoroughly. Rub them between your hands under water to loosen skins, then rinse until most skins float away and peas look clean.
2. 2Add the peeled peas, chopped onion, grated ginger, chili, garlic, salt, and crayfish or smoked paprika to a blender. Pulse with just enough water to form a thick, coarse batter that holds shape when scooped.
3. 3Heat a large deep skillet or cast-iron pan over medium heat and pour in enough oil to create a shallow layer about 0.25 inch deep. The oil is ready when a drop of batter sizzles immediately.
4. 4Using a spoon or small scoop, drop heaping tablespoons of batter into the hot oil, flattening slightly into rounds. Do not crowd the pan; work in batches.
5. 5Fry 3 to 4 minutes per side until deep golden brown, crisp on the outside, and cooked through. The fritters should sound hollow when tapped and smell fragrant with spice.
6. 6Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. Keep warm while finishing remaining batches.
7. 7If serving with eggs, fry or soft-scramble them in the same pan after carefully pouring off most of the oil, wiping if needed.
8. 8Plate the hot akara with a spoonful of fresh tomato-onion relish and an egg on the side. Serve immediately while the crust is still shatteringly crisp.