Akkara Patties
Serves 8
A black-eyed-pea fritter that originated in Nigeria, akkara is popular throughout West Africa. Faber Cullen's family deep-fries the patties in red palm oil, but we've adapted the recipe from her friend Jessica B. Harris's cookbook Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking (Simon & Schuster, 1999) so it's only lightly fried to maintain a crispy exterior and creamy center. Red palm oil, nonhydrogenated and rich in antioxidants, is traditionally used in West African cooking. Fritters may be served with either chile sauce or tomato chutney. (Tomato chutney and red palm oil are both available at specialty food stores.)
Ingredients
2 pounds dried black-eyed peas
1 cup water, plus extra for soaking peas
2 large onions, minced
Salt and cayenne pepper to taste
½ cup peanut oil
¼ cup red palm oil
Sea salt flakes (optional)
Directions
- Make the batter: Wash and drain peas, then soak overnight in cold water. Grind peas in a blender, adding water gradually to form a firm paste. Fold onion, salt, and cayenne into the mixture. (Use no more than 1/8 teaspoon cayenne at first, until you determine how hot you'd like it.)
- Fry the patties: In a large, deep, nonstick skillet, heat a thin layer of the combined oils. Working in batches, drop spoonfuls of pea paste into skillet until it is full but not crowded with patties. Cook each patty 3 to 4 minutes, until browned on one side, then turn to brown the other side. Add a few more drops of oil if necessary, to ensure that edges of patty become slightly crispy. When both sides are browned, remove fritters with a slotted spoon and drain on paper towels. Garnish with sea salt flakes (optional). Serve warm with tomato chutney or chile sauce.
Nutrition Facts
Per serving: 425 calories, 6.7 g fat (1 g saturated), 69 g carbohydrates, 25 g protein, 21 g fiber, 304 mg sodium (13% Daily Value).
