Appetizers
Accras de Haricots
Ingredients
- - 300g (1 1/2 cups) dried black-eyed peas, soaked overnight
- - 1 small onion, finely chopped
- - 1 clove garlic, minced
- - 1/2 tsp salt
- - 1/4 tsp chilli powder (optional)
- - 500ml (2 cups) vegetable oil, for frying
Method
- Drain the soaked black-eyed peas and rub between your hands under running water to loosen and remove the skins; discard the skins.
- Blend the peeled peas with a small splash of water until you have a thick, smooth, pale batter.
- Transfer to a bowl and whisk vigorously by hand for 3-4 minutes to incorporate air, until light and fluffy.
- Fold in the onion, garlic, salt and chilli powder.
- Heat the oil in a deep pan to 175°C (350°F).
- Drop tablespoon-sized portions of batter into the hot oil and fry for 3-4 minutes, turning once, until golden and puffed.
- Remove with a slotted spoon and drain on a kitchen towel. Serve warm.
Introduction: These crisp black-eyed pea fritters are enjoyed across the Sahel as a starter or light bite, often served before a main meal or alongside afternoon tea.
Cultural Background: These crisp black-eyed pea fritters are enjoyed across the Sahel as a starter or light bite, often served before a main meal or alongside afternoon tea. The peeled-bean batter, whipped until airy, gives the fritters their signature light, fluffy interior.
Tips: Whisking air into the batter is essential for light, fluffy fritters — do not skip this step. A wet spoon helps prevent the batter from sticking when shaping.
Variations: Add finely chopped dried shrimp to the batter for a coastal-influenced version. A pinch of ground ginger can be added for extra warmth. Already vegan as written.
Storage: Best eaten fresh; leftovers keep in an airtight container in the refrigerator for 1 day.
Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side, or in an oven at 180°C (355°F) for 6-8 minutes.
Nutrition: Approx. 90 kcal, 4g protein, 9g carbohydrate, 4g fat per fritter (based on 16 fritters).
FAQs
Q: Do I have to remove the bean skins?
A: Yes, removing the skins gives the fritters their characteristic light texture; skipping this makes them denser.
Q: Can I use canned black-eyed peas?
A: Dried, soaked peas give the best texture, but well-drained canned peas can be used in a pinch, though the result will be slightly less airy.