Black Eyed Pea Fritters Accara Recipes

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BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.

Provided by David Tanis

Categories     finger foods, project, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (optional)
Pinch of crushed red pepper (optional)
Vegetable oil, for frying
Fresh baguette or pita breads
Spicy pickled carrots, for serving (see recipe)
Lettuce leaves, for garnish
Sliced tomatoes, for garnish
Cilantro sprigs, for garnish

Steps:

  • Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
  • Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
  • Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
  • To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.

BLACK EYED PEA FRITTERS



Black Eyed Pea Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Oil, for deep frying
1 1/2 pounds black eyed peas, cooked (canned works equally as well)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 small to medium onion, minced
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Steps:

  • In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
  • Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)



Kala (Black-Eyed Pea Fritters from the Dutch Antilles) image

These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.

Provided by Linda

Categories     Appetizers and Snacks     Beans and Peas

Time 12h20m

Yield 10

Number Of Ingredients 6

2 cups dried black-eyed peas
2 egg whites
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon cayenne pepper, or to taste
vegetable oil for deep frying

Steps:

  • Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
  • Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
  • Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g

AKARA (BLACK-EYED PEA FRITTERS)



Akara (Black-Eyed Pea Fritters) image

Note that Akara take at least an entire day to prepare, in order to allow the black-eyed peas to soak and the batter to rest. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish.

Provided by daboutans

Categories     Lunch/Snacks

Time P1DT30m

Yield 10 fritters, 4 serving(s)

Number Of Ingredients 7

3 cups dried black-eyed peas
1 large fresh onion, finely chopped
1/2 teaspoon salt
1 teaspoon sweet green peppers (to taste) or 1 teaspoon sweet red pepper, finely chopped (to taste)
1 pinch cayenne pepper (to taste) or 1 pinch red pepper (to taste)
1/2 teaspoon fresh ginger, peeled and minced or 3 pinches powdered ginger
2 cups vegetable oil (for frying)

Steps:

  • Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
  • Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
  • Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.).
  • Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish.
  • Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.

Nutrition Facts : Calories 1402.2, Fat 110.6, SaturatedFat 14.5, Sodium 312.2, Carbohydrate 79.5, Fiber 13.9, Sugar 10.5, Protein 29.9

AKKRAS (BLACK EYE PEA FRITTERS)



Akkras (Black Eye Pea Fritters) image

You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 cups dried black-eyed peas
1 onion, chopped
1 red chili, halved with seeds removed (optional)
2/3 cup water
oil, for frying

Steps:

  • Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
  • Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
  • Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
  • Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.

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