These fritters are called akara in Nigeria and Sierra Leone, and akla or koosé in Ghana. They're eaten as a snack, side dish, or breakfast, served with a hot pepper relish (ata). We think they make a great hors d'oeuvre.
Active time: 45 min Start to finish: 9 hr (includes soaking time)
Recipe information
Yield
Makes about 36 fritters
Ingredients
For fritters
For relish
Special Equipment
Preparation
Soak peas for fritters:
Step 1
Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
Make relish:
Step 2
Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
Step 3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
Make fritters:
Step 4
Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
Fry fritters:
Step 5
Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.
