Rating
3.083335
Average: 3.1 (12 votes)
Prep time
30 minutes + overnight
Yield
8 Servings
Nutritioni
Ingredients

1 pound dried black-eyed peas

4 cups water, or enough to cover the beans to soak overnight 

¾ cup chopped shallots or onion

2 tablespoons chopped garlic (optional)

Salt

¼ teaspoon black pepper

3 tablespoons unrefined coconut oil 

Instructions
  1. Soak the black-eyed peas overnight in enough water to cover them (as they will absorb the water), then cover. The next day, drain them and remove their outer skins by rubbing them together with the palms of your hands. (The faster way to do this is to put the peas into a food processor, cover them with water, and pulse for a few seconds. Add a little bit more water, pulse it again. Then transfer the peas to a bowl. Add enough water to cover the peas; they should be foaming.) Rub the skins off the peas and discard the skins. This is done easily by filling the bowl with water and pouring the water and the skins — which float to the top — out.
  2. Take the skinless peas and put them in a food processor or good blender. You want to puree it to a fine paste—not too runny, not too thick. Remember to keep adding water slowly while the processor is running. Add the shallots or onion and garlic; pulse until they have become part of the paste.
  3. Season to taste with salt and a pinch of black pepper.
  4. Meanwhile in a skillet, heat oil over medium-low heat until it is hot. Spoon the accara mixture into lemon-sized balls then cook in the oil, flipping the fritter over once or twice, until golden brown on both sides. (It usually takes 5-7 minutes on medium heat.)
  5. Fry the accara in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with kanni hot sauce (recipe here)

 

 

Recipe by Marie Claude-Mendy, Chef and Owner of Teranga. Thanks to WGBH and Teranga for photo. 

How'd it Taste?

Fritterboy74
4
Holy moly those are some good fritters.
Suzanne
5
Simply delish!
Suzanne
1
Not very tasty
Per Gessle
1
Um, why are we throwing away the skins? Might as well be eating jelly beans.
Victoria
5
I'm so in love with these fritters. I would give anything to have them again.
Barb
3
Are you sure these don't contain shrimp? I am allergic and I had an itch after having these.
Oon
5
Please count my vote
Betty
5
I just make 10 servings of these and ate them all myself. Deeeeeelicious.
Ben
1
Putrid! Terrible fritters, so bad
zzz
1
Too frittery

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