Nigerian Black-Eyed Pea Fritters

Name: Nigerian Black-Eyed Pea Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 250g dried black-eyed peas, soaked in cold water for 8 hours, drained; 1 small onion, roughly chopped; 1 red chilli, deseeded if preferred; 1 clove Garlic, peeled; 15g ginger, peeled and chopped; 1 tsp salt; 1/2 tsp Ground white pepper; 500ml Vegetable oil, for deep frying; 3 tbsp water, for blending

Crisp black-eyed-pea fritters with a light, fluffy centre and a gentle chilli kick.

40 mins Serves 4Deep Fried

Ingredients ↓Method ↓

Ingredients

250g dried black-eyed peas, soaked in cold water for 8 hours, drained
1 small onion, roughly chopped
1 red chilli, deseeded if preferred
1 clove Garlic, peeled
15g ginger, peeled and chopped
1 tsp salt
1/2 tsp Ground white pepper
500ml Vegetable oil, for deep frying
3 tbsp water, for blending

Method

20 mins prep20 mins cook40 mins total

Drain the soaked peas thoroughly. Rub them between your fingers to loosen the skins, then rinse away as many skins as practical.
Blend the peas with the onion, chilli, garlic, ginger, salt, white pepper and 3 tablespoons of water until thick and mostly smooth.
Beat the batter with a wooden spoon for 2 minutes to add air. Heat the oil in a deep saucepan to 175°C; a small drop of batter should rise and sizzle at once.
Fry heaped tablespoons of batter in batches for 3–4 minutes per side, turning once, until crisp and cooked through. Drain on kitchen paper.