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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
josphine makena
[email protected]I love that these fritters are made with black-eyed peas. It's a great way to get some extra protein and fiber into your diet. I also appreciate that the recipe is relatively easy to follow.
samiulazim 36
[email protected]These fritters were delicious! I made them for a brunch party and they were a big hit. I served them with a side of fruit salad and they were the perfect combination.
Dawlat Shah
[email protected]I was a bit skeptical about these fritters at first, but I'm so glad I gave them a try. They were surprisingly delicious! The combination of black-eyed peas, cornmeal, and spices was perfect.
Diya Sanyasing
[email protected]These fritters were a bit more work than I expected, but they were worth it. They were crispy and flavorful, and the dipping sauce was the perfect complement. I'll definitely be making these again.
Aasib shah
[email protected]I've made these fritters several times now and they're always a hit. They're crispy on the outside and fluffy on the inside, and the flavor is amazing. I love serving them with a dipping sauce made from Greek yogurt, lemon juice, and herbs.
Knox ff Gaming
[email protected]These fritters were a great way to use up some leftover black-eyed peas. They were easy to make and they turned out really tasty. I served them with a side of roasted vegetables and they were a hit!
Fun World
[email protected]I'm not a big fan of black-eyed peas, but I thought I would give these fritters a try. I was pleasantly surprised! They were actually quite good. I especially liked the crispy exterior.
Michael Whelan
[email protected]These fritters were a bit too spicy for my taste. I think I would have liked them better if I had used less cayenne pepper.
saad khaan
[email protected]I love that these fritters are made with black-eyed peas. It's a great way to get some extra protein and fiber into your diet. I also appreciate that the recipe is relatively easy to follow.
Jaam Amir Jaam
[email protected]These fritters were delicious! I made them for a brunch party and they were a big hit. I served them with a side of fruit salad and they were the perfect combination.
ansasiire brian
[email protected]I followed the recipe exactly, but my fritters turned out too dry. I think I might have overcooked them. Next time, I'll be sure to keep a close eye on them while they're frying.
DARLENE DAILY
[email protected]These fritters were a bit bland for my taste. I think I would have liked them better if I had added more spices or herbs.
Fatjon Mulkurtaj
[email protected]I was a bit skeptical about these fritters at first, but I'm so glad I gave them a try. They were surprisingly delicious! The combination of black-eyed peas, cornmeal, and spices was perfect.
Queenkittycatlo1 XXJade
[email protected]These fritters were a bit more work than I expected, but they were worth it. They were crispy and flavorful, and the dipping sauce was the perfect complement. I'll definitely be making these again.
Open Open
[email protected]I'm always looking for new ways to cook black-eyed peas, and these fritters are a great option. They're healthy, delicious, and easy to make. I'll definitely be adding them to my regular rotation.
Atif Bacha
[email protected]These fritters were a great way to use up my leftover black-eyed peas. They were simple to make and very tasty. I served them with a dipping sauce made from Greek yogurt, lemon juice, and herbs.
Fahim Bijoy
[email protected]I've never had black-eyed pea fritters before, but I'm so glad I tried them! They were so easy to make and they turned out perfectly. I loved the combination of flavors and textures.
Humza Malik
[email protected]These black-eyed pea fritters were a hit at my last party! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making these again.