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Black-Eyed Pea Fritters

18 Fritters

40 minutes plus soaking time

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In West Africa, cooks turn black-eyed peas into accara, crisp fritters reminiscent of falafel, and are often served with an assertively spiced dipping sauce that contrasts nicely with the earthy legumes. It's essential to use dried peas here, not canned, and they must be soaked for at least 12 hours, so plan accordingly. But after soaking and draining, the beans don't need to be cooked—they go directly into the food processor to make a doughy batter. We process most of the peas to a fine puree but leave some coarse to give the fritters more texture. To monitor the temperature of the frying oil, a digital thermometer works best. Serve the fritters as an appetizer or snack with the dipping sauce (see following recipe) or treat them like falafel and tuck a few into folded flatbread along with lettuce, tomato and onion.

18

Fritters

Tip

Don't forget to soak the peas for at least 12 hours to soften and hydrate before making the batter. And don't skip the step of rubbing the soaked peas with your hands to remove some of their skins. This gives the fritters a lighter, finer texture. And don't shortcut the 30-minute refrigeration time for the batter; chilling helps the fritters hold together during frying.

40 minutes

plus soaking time

Ingredients

  • 8

    ounces (1 cup) dried black-eyed peas

  • Kosher salt

Directions

Pardon the interruption

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Reviews
Christine K.
December 31, 2022
perfect for NYE party
easy to make, make sure to account for the 30 mins chill time. I was not expecting to use to much peanut oil! Overall, got several compliments at the NYE party.
Frank C.
July 20, 2022
Loved these
These were so light and crispy. I was thinking they would be more like a bean burger, dense and heavy, not so. And the curry dipping sauce was excellent as well.
Jennifer B.

Very unusual not to cook the peas but it worked! Very tasty.

Elizabeth J.

These are really delicious! Followed the recipe exactly as written (always), but found it was a bit too salty. I'll make it again with probably half the salt.

Frank C.

These are so good. They are light and crispy. Love the dipping sauce too.