BLACK-EYED PEA FRITTERS ("ACCARA")
Although most recipes for accara usually begin with soaking dried black-eyed peas overnight, this recipe eliminates that step by using canned ones. We've also added a cornmeal crust to provide a crunchy contrast to the soft interior.
Provided by Young Sun Huh
Time 1h25m
Yield 24 fritters
Number Of Ingredients 15
Steps:
- For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.
- For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth.
- Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side.
BLACK EYED PEA FRITTERS
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.
AKKRAS (BLACK EYE PEA FRITTERS)
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
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.
BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
AKARA (BLACK-EYED PEA FRITTERS)
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
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
BLACK-EYED PEA FRITTERS
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
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.
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