Vegetarian Nigerian Akara (Bean Fritters)
Crispy, golden, and irresistibly flavorful, Vegetarian Nigerian Akara (Bean Fritters) is a beloved West African delicacy that’s perfect as a snack or a hearty breakfast. Made from protein-packed black-eyed peas, these fritters are blended with aromatic onion, vibrant red bell pepper, and a kick of heat from scotch bonnet pepper for a truly bold and satisfying flavor profile. The batter is carefully aerated to ensure fluffy interiors while the deep-frying technique creates a perfectly crisp exterior. These plant-based fritters are naturally gluten-free and pair wonderfully with pap, custard, or your favorite dipping sauce. Whether you're exploring Nigerian cuisine for the first time or recreating a cherished classic, this recipe is a must-try for its simplicity, authenticity, and rich cultural roots.
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Ingredients
- 2 cups dried black-eyed peas
- 4 cups water
- 1 medium onion
- 1 medium red bell pepper
- 1 unit scotch bonnet pepper
- 1 teaspoon salt
- 2 cups vegetable oil
Directions
Step 1
Start by soaking the black-eyed peas in 4 cups of water for about 4-6 hours or overnight. This will help to soften the beans and make them easier to process.
Step 2
After soaking, drain the water and place the peas in a large bowl. Rub the peas between your hands to remove the skins. Fill the bowl with water, allowing the skins to float to the top, and then skim them off. Repeat this until most of the peas are skinless.
Step 3
Place the peeled black-eyed peas in a blender along with the onion, red bell pepper, and scotch bonnet pepper.
Step 4
Blend the mixture until it becomes a smooth, thick batter. You may need to add a small amount of water to get the consistency right, but be careful not to add too much or it will become too runny.
Step 5
Transfer the blended mixture to a mixing bowl and season with salt. Stir the batter very well to incorporate air into the mixture, which helps the fritters to be fluffy.
Step 6
Heat the vegetable oil in a deep frying pan over medium heat. The oil should be about 2 inches deep.
Step 7
Once the oil is hot, drop spoonfuls of the batter into the oil, being careful not to overcrowd the pan.
Step 8
Fry the akara in batches, turning them occasionally for even cooking, until they are golden brown on all sides, about 3-4 minutes per batch.
Step 9
Remove the akara from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
Step 10
Serve hot as a snack or alongside pap or custard for a delicious breakfast.
Nutrition Facts
| Serving size | (2068g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4307.2 |
| Total Fat 444.8g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 279.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3212.3mg | 0% |
| Total Carbohydrate 95.0g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 23.4g | |
| Protein 30.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 185.4mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1505.6mg | 0% |
Source of Calories