Akara (Nigerian Bean Fritters)
Akara are light and fluffy fritters made from black-eyed peas, a popular breakfast in Nigeria. The peas are blended with peppers and onions, then deep-fried until golden and crispy. These savory fritters are naturally vegan and gluten-free.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 426 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gblack-eyed pea, dried, soaked overnight
- 0.5 pcsred bell pepper, roughly chopped
- 1 pcsscotch bonnet pepper, deseeded and roughly chopped(optional)
- 0.5 pcsyellow onion, roughly chopped
- 1 tspsalt
- 60 mlwater
- 750 mlvegetable oil, for frying
Equipment
slotted spoon · deep pot · thermometer · paper towels · blender · large bowl · electric mixer
The method
Step by step
- 1
Drain the soaked black-eyed peas and rinse them thoroughly.
About 2 min
Cook’s note: Soaking overnight helps soften the peas and makes them easier to blend.
- 2
Place the black-eyed peas, red bell pepper, scotch bonnet pepper (if using), and yellow onion into a blender or food processor.
About 2 min
- 3
Add the water to the blender and blend the mixture until it forms a smooth, thick paste. You may need to stop and scrape down the sides a few times.
About 5 min
Cook’s note: The paste should be smooth but not watery. Add a tiny bit more water if needed, but be careful not to make it too thin.
- 4
Transfer the bean paste to a large bowl and stir in the salt.
About 1 min
- 5
Using an electric mixer or a whisk, beat the bean paste vigorously for 5-10 minutes until it becomes light, airy, and slightly increased in volume.
About 10 min
Cook’s note: This step is crucial for fluffy akara. The paste should be almost white and float if a small spoonful is dropped into water.
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking and browning.
- 7
Carefully drop spoonfuls of the bean batter into the hot oil. Do not overcrowd the pot; fry in batches.
About 1 min
Cook’s note: Use two spoons to shape the akara or an ice cream scoop for uniform sizes.
- 8
Fry the akara for 3-5 minutes per side, or until they are golden brown and cooked through.
About 10 min
Cook’s note: Turn them gently with a slotted spoon or spider to ensure even cooking.
- 9
Remove the cooked akara from the oil and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 10
Repeat with the remaining batter until all the akara are fried.
- 11
Serve the akara warm, often with akamu (pap) or bread.
Per serving
Nutrition
- Calories
- 426.4kcal
- Protein
- 15.2g
- Carbs
- 41.5g
- Fat
- 23.4g
- Fibre
- 7.5g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover akara in an airtight container in the refrigerator.
Reheat akara in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.
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