This black-eyed pea fritter is my take on West African cuisine. It is inspired by a recipe I had to recreate in Dietetic lab class. And no, it’s not some side experiment that you would think happens in lab class. Due to this particular class being offered online, the lab was recreating recipes at home or in the dorm if you lived on campus. The lesson plan choice that week given by our professor was about legumes. The recipe for black-eyed peas fritters from How to Cook Everything Vegetarian by Mark Bittman was my choice. Following all directions and being unsure of how it would come out I was amazed by the outcome. A crispy exterior with a moist interior that is mild in taste yet aromatic.
Short History Dive-In
Table of Contents
Black-eye peas (Vigna unguiculata) also known as cowpea. Even though they are known as peas they are beans. They are just one variety and part of the legume family. Black-eyed peas when cooked have a creamy consistency after being deshelled. The cream-colored peas possess a unique black spot at the center of its inner curve.
It is a tradition for some to eat a black-eyed peas dish on the first day of the New Year. It is said to bring about prosperity and wealth into the New Year.
Black-eyed peas are a dietary and cultural staple to the West African people. It’s a traditional street food found in West African countries such as Benin, Burkina Faso, Gambia, Nigeria, Senegal, Sierra Leone, and Togolese. It is known by various names and spellings such as acara, accara, acaraje, akara, and kosai.
Selection of Ingredients
Black-Eyed Peas– Skin is removed, allowing a much crunchier texture on the exterior. Consistency when breaking down in a food processor allows for the fritter interior to be less grainy but moist.
Water– Acts as a binder.
Cayenne pepper– Adds a slight spice to the fritter.
Crush red pepper flakes-Heighten the spice by complementing cayenne pepper in the fritters.
Onion powder– Most people I’m around don’t like the taste of real onion. You can always add ¼ cup of diced onions when processing the peas into a batter.
Kosher coarse salt– Enhances the natural flavor of all the ingredients and contains a non-caking agent.
Baking powder– Doubling acting; contributes to the extra crispy exterior, with added light fluff texture inside.
Vegetable oil– Great for frying at a high temperature of 420°F. Try alternative neutral oils with high smoke points such as avocado oil and grapeseed oil.
Black-Eyed Peas (Akara)
Ingredients
- 8 ounces dried black-eyed peas
- ¾ cup water
- 1 teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon kosher coarse salt
- 1 teaspoon baking powder
- 3 cups vegetable oil
Instructions
- Ina bowl add dried black-eyed peas and water 4 inches above peas level. Allow to sit for 20 minutes (peas will expand).
- Add about ⅓ portion of peas at a time to the food processor, then add water 2 inches above peas level. Pulse for 1 second, 6 times.
- Pour black-eyed peas back into the bowl and add more water. Rub a handful of black-eyed peas between your palms and fingers. Skin will float to the top of water. Use a strainer to skim the skin of water top and discard. Drain peas.
- Repeat steps 2 and 3 until the skin removal process is complete.
- Then add skinless black-eyed peas, cayenne pepper, crushed red pepper flakes, onion powder, and salt, into the food processor. Once blended, the batter will be slightly unsmooth. Then add baking powder and blend for about 30 seconds.
- Add vegetable oil to the frying pan and place it on medium- heat. Allow the pan to heat up for about 2 minutes ( it should not be smoking).Using a tablespoon, scoop the batter into the pan.
- Fry for 3 minutes on each side to allow for even cooking (easier to flip fritters using two forks).
- Using a slotted spoon, transfer the fritters to a paper-lined plate. This will allow any excess oil to be absorbed by the paper. Best enjoyed when it is hot.
Video
Notes
- Soaking anywhere from 8 to 12 hours peas will become shriveled which does help loosen the skin. A lengthier soak helps when removing skin by hand. Removing by hand can take up to 1 hour and 45 minutes.
- Soaking the beans in cool water for at least 20 minutes helps loosen the skin right before putting them in a blender or food processor. Using a blender or food processor on “pulse” mode will loosen the skin much more. Then removing by hand can take up to 50 minutes.
- Black-eyed peas portioning within the food processor or blender allows for no overcrowding.
Skin vs Skinless
Now it is a task to remove the skin from the black-eyed peas by hand. The first time trying my frustration level was at an all-time high. I left most of the black-eyed peas with the skin on them. Of course, introducing the food processor into the equation made the skin removal process much easier. This is coming from someone who suffers from nerve damage in both hands. For a smoother textured batter, it will be necessary to remove the skin. Leaving the skin on will give off a slightly bitter taste. The fritter will be crispy and much crunchier in texture.
Where to Purchase
For this recipe purchase dried form of black-eyed peas. There is an additional choice of dried organic black-eyed peas. They may be in small and large plastic-sealed packaging. The packaging size can range from 8 ounces to 25 pounds.
You can purchase black-eyed peas at most health food stores and local markets. Another convenient option is purchasing the product online. You can then have it shipped right to your doorstep. Check out websites such as Instacart, Walmart, Webstaurant store, and Shoprite.
Storing
Black-eyed peas skin removal preparation can be completed 24 hours ahead. Put black-eyed peas within a Ziplock bag or container then place them in the refrigerator. They can also be put in a freezer Ziplock bag or air-tight container, then placed in the freezer for up to 3 months.
When black-eyed pea fritters are completely cool, place them in an airtight container. Refrigerate for up to 4 days.
To reheat place on a parchment-lined sheet pan in the oven at 325° Fahrenheit for about 10 minutes. It will retain its crunchy exterior this way of reheating. Microwave on high for 30 seconds. The exterior will be more moist and softer.
Fun Food Involvement
Want to get your children involved in cooking? Well, have them jump into the prepping process when it’s time to get the skin off the black-eyed peas. Allow them to rub the black-eyed peas between their palms while in the water. Giving your child the opportunity to play with their food is not something they’ll pass up. It can foster some family kitchen time.
Try having a health wager with a friend or family member. Have them try and guess the star ingredient in your fritter, “Black-eyed peas” 😊. If they fail to give the correct answer, they have to eat a fruit or vegetable that they would not normally try. I can say they may like the outcome of that bet taste-wise. These fritters will have them enjoying and having a different outlook on the way black-eyed peas can be prepared.
Therefore it is a no-brainer to add these tasty appetizers to holiday festivity bringing about prosperity and wealth. Enjoy the versatile take on a West African dish, you can recreate with your own ingredient choice. Always a treat to dive into traditional cultural street food and recreate it at home. Or have a little family or friend food fun.