Accra (Black-Eyed Pea Fritters)
These crispy and flavorful black-eyed pea fritters are a popular West African appetizer. Made with a blend of peas, onion, and spices, they are deep-fried until golden brown. Serve them hot with a spicy dipping sauce.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 374 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gblack-eyed pea, dried
- 0.5 pcsyellow onion, roughly chopped
- 2 clovegarlic, peeled
- 1 tspginger, grated
- 0.5 pcsscotch bonnet pepper, deseeded and chopped(optional)
- 2 tbspall-purpose flour
- 0.5 tspbaking powder
- 1 tspsalt
- 0.25 tspblack pepper
- 60 mlwater
- 500 mlvegetable oil
Equipment
deep pot · slotted spoon · paper towels · food processor · large bowl · thermometer
The method
Step by step
- 1
Rinse the black-eyed peas thoroughly and place them in a large bowl. Cover with plenty of cold water and let them soak for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Soaking helps to soften the peas and reduce cooking time.
- 2
Drain the soaked black-eyed peas and rinse them again. Rub the peas between your hands to remove the skins, then discard the skins.
About 5 min
Cook’s note: Removing the skins creates a smoother fritter batter.
- 3
Combine the peeled black-eyed peas, yellow onion, garlic, grated ginger, and scotch bonnet pepper (if using) in a food processor.
About 2 min
- 4
Pulse the mixture until it forms a coarse paste. Do not over-process; a slightly chunky texture is desirable.
About 2 min
- 5
Transfer the pea mixture to a large mixing bowl. Stir in the all-purpose flour, baking powder, salt, and black pepper.
About 1 min
- 6
Gradually add the water, mixing until the batter comes together. The batter should be thick enough to hold its shape when dropped into oil.
About 1 min
Cook’s note: Add water slowly, you might not need all of it.
- 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 8
Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry in batches.
About 1 min
- 9
Fry the fritters for 3-5 minutes per side, or until they are golden brown and cooked through.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning and ensure the inside cooks properly.
- 10
Remove the cooked fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 11
Serve the Accra hot with your favorite dipping sauce, such as a spicy tomato sauce or a sweet chili sauce.
Per serving
Nutrition
- Calories
- 373.6kcal
- Protein
- 15.6g
- Carbs
- 44.4g
- Fat
- 15.9g
- Fibre
- 7.4g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Accra in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and warmed through.
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