Appetizers
Black-Eyed Pea Fritters
The Quirky Foodster Team
Ingredients
- 300 g (1.5 cups) black-eyed peas, dried
- 80 g (1 small) onion, finely chopped
- 1g (1/4 tsp) scotch bonnet pepper, minced
- 5g (1 tsp) salt
- 80 ml (1/3 cup) water
- 500 ml (2 cups) vegetable oil, for frying
Method
- Soak black-eyed peas in water for 4-6 hours, then rub between your hands to remove the skins.
- Rinse and drain the skinned peas, then blend with a little water into a thick, smooth batter.
- Whip the batter vigorously by hand for 3-4 minutes until light and airy.
- Fold in onion, scotch bonnet and salt.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop tablespoons of batter into the hot oil and fry for 3-4 minutes per side until golden and cooked through.
- Drain on paper towels and serve warm.
Introduction: These crisp fritters made from soaked, skinned black-eyed peas are a beloved street-side and household snack across Guinea, often sold by women vendors in the early evening near markets and schools.
Cultural Background: These crisp fritters made from soaked, skinned black-eyed peas are a beloved street-side and household snack across Guinea, often sold by women vendors in the early evening near markets and schools.
Tips: Whipping air into the batter is key to light, fluffy fritters. Fry in small batches to keep the oil temperature steady.
Variations: Add ground dried shrimp to the batter for a coastal variation. Serve with a spicy tomato dipping sauce.
Storage: Best eaten fresh; store leftovers refrigerated up to 1 day.
Reheating: Reheat in a dry pan or oven at 180°C (350°F) for 5 minutes to restore crispness.
Nutrition: Calories: 180 kcal | Protein: 7 g | Carbs: 18 g | Fat: 9 g | Fibre: 4 g
FAQs:
Q: Can I bake these instead of frying?
A: Baking changes the texture significantly, but you can bake at 200°C (400°F) for 20 minutes, flipping halfway, for a lighter version.
Q: Do I have to remove the skins?
A: Yes, removing the skins gives the classic light, fluffy texture of this fritter.
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