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.
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Jam Taj Muhammad Samejo
[email protected]I love the crispy texture of these akkras. They're the perfect finger food.
Amanda Ndaba
[email protected]These fritters are the perfect party food. They're easy to make ahead of time and they can be served hot or cold.
Gelecian Josam
[email protected]I've made these akkras several times now and they're always a crowd-pleaser.
Vanessa Tanyanyiwa
[email protected]I'm not a big fan of fried food, but these akkras are an exception. They're just so light and fluffy.
Hamid Naaz Perdasi 00923008040008
[email protected]These fritters are so versatile. I've served them as an appetizer, a side dish, and even a main course.
Nadar Syed
[email protected]I made these akkras for my family and they loved them. Even my picky kids ate them up.
Ibrahim Baloch
[email protected]I'm allergic to black-eyed peas, so I used chickpeas instead. They worked perfectly.
Hiji Razzaq
[email protected]These akkras were a little bland for my taste. I think I'll add some more herbs and spices next time.
Chaam chaam
[email protected]I substituted all-purpose flour for the self-rising flour and they turned out great.
Srslan Jutt
[email protected]I love the addition of the scotch bonnet pepper. It gives the akkras a nice kick.
Mouhssine Bourguiba
[email protected]I followed the recipe exactly and my akkras turned out perfectly. I will definitely be making them again.
Muhammad Yousaf
[email protected]These fritters were a bit too oily for my taste, but the flavor was good.
md rumman1
[email protected]I've never had akkras before, but I'm definitely a fan now. They're so easy to make and they taste delicious.
Ashley Wenz
[email protected]These akkras were a hit at my party! They were crispy on the outside and fluffy on the inside, and the flavor was amazing.