Pulses
Accara – crisp black-eyed pea fritters
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Soaked, peeled black-eyed peas are ground with onion and chilli, then beaten until aerated. These egg-free fritters belong to the West African akara family and bring a savoury Senegalese street snack to your table.
Timing
- Soaking: 8 hours refrigerated
- Active preparation including peeling: about 40 minutes; frying: about 20 minutes
- Total time: about 9 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 315 kcal
- Protein
- ≈ 16.3 g
- Carbohydrates
- ≈ 32.5 g
- Fat
- ≈ 10.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Of 300 g dried skin-on peas, 270 g dry edible matter is assumed after removing skins; absorbed water adds no energy. Assumed absorbed frying oil is 40 g. Soaking water is discarded.
Quantity assumptions and ingredient mapping
- 300 g dried skin-on black-eyed peas · ≈ 270.0 g
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 6 g garlic · ≈ 6.0 g · Assumed quantity / reference product
- 5 g fresh chilli · ≈ 5.0 g · Assumed quantity / reference product
- 60 ml fresh water for blending · ≈ 60.0 g · Assumed quantity / reference product
- 800 ml neutral vegetable oil for frying, only partly absorbed · ≈ 40.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g dried skin-on black-eyed peas
- 100 g onion
- 6 g garlic
- 5 g fresh chilli
- 60 ml fresh water for blending
- 5 g salt
- 800 ml neutral vegetable oil for frying, only partly absorbed
Instructions
- Sort and rinse peas thoroughly, cover generously with cold water and soak in the refrigerator for 8 hours. Discard soaking water afterwards.
- Rub peas between your hands, cover with fresh water and skim or carefully pour off loosened skins. Repeat until most skins are removed. Drain well. Roughly chop onion, garlic and chilli.
- Grind peas and vegetables in batches in a powerful processor until very smooth. Add the 60 ml fresh water gradually, only as needed for a thick paste. Stir in salt and beat vigorously with a spoon or whisk for 4–5 minutes until lighter.
- Heat oil to 175°C in a deep pan filled no more than halfway. Use two spoons to form about twenty small portions. Fry in four batches for about 5 minutes each until golden all over. Beat the mixture briefly again before each batch.
- Open one fritter: there must be no raw, gritty bean paste inside. Make smaller portions and cook longer if necessary. Drain on a rack and eat immediately.
Tips
- Do not use cooked canned beans: the mixture starts with soaked raw peas and cooks during frying. Do not taste the raw mixture.
- Do not confuse these with Caribbean fish accras or chickpea falafel.
