Description
Learn how to make authentic Nigerian Akara, also known as black-eyed pea fritters. This easy recipe delivers crispy, golden fritters with a fluffy interior, perfect for breakfast or a savory snack.
Ingredients
Scale
- 2 cups black-eyed peas, soaked
- 1 medium onion, chopped
- 1 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg, ground
- 1 inch fresh ginger, peeled and chopped
- 2 tablespoons crayfish, optional
- 1 teaspoon salt, or to taste
- 2 cups peanut oil, for frying
- 1 optional habanero pepper, for extra heat
Instructions
- Soak black-eyed peas in room temperature water for 1-2 hours or overnight.
- Blend the soaked beans until the hulls detach. Discard the hulls if using whole peas.
- Combine cleaned beans with onion, ginger, and spices in a blender and blend until smooth, adding a little water if needed to achieve a thick paste.
- Whisk the mixture in a bowl for 5 minutes to aerate.
- Heat peanut oil in a frying pan over medium heat until shimmering.
- Scoop tablespoonfuls of batter into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown on each side, about 2-3 minutes.
- Transfer fried Akara to a paper towel-lined bowl to absorb excess oil.
- Serve hot and enjoy.
Notes
- These Akara fritters are best enjoyed fresh.
- Pair with garri or akamu for a traditional Nigerian experience.
- For a healthier option, bake Akara at 350°F (175°C) for 20-25 minutes.
- Store leftover Akara in an airtight container in the refrigerator for up to 7 days. Reheat in the oven to revive crispiness.
- Akara can be frozen for up to 2 months. Reheat from frozen in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 fritter
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg