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Akara Funle.

Akara Funle.

Akara Funle.

Akara (black-eyed Pea Fritters).

In West Africa, these fritters knew as Accra, Akara, Akla, Binch Akara, Beans Balls, Kosai, Koose, Kose, Koos and kwasi are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish.

To Prepare peas:
Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander.
Making fritters:
Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt. Blend in 6 tablespoons water until smooth and fluffy, adding remaining 2 tablespoons water if necessary to form a batter just thin enough to drop from a spoon.
To Fry fritters:
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375°F, then gently drop batter by tablespoons into hot oil, forming 8 fritters. Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain. Make more fritters, in the same manner, returning oil to 375°F between batches.
Note:
For all future recipes containing Okras, let okra sit in water with lemon to remove the slime. Holding tablespoon about the ‰ inch away from hot oil and gently dropping batter into oil will help form a uniform fritter. You can accompany with a tomatoes sauce or spacy.

Necessary products:

  • 1 cup dried black-eyed peas.
  • 1 cup of Okras.
  • 1/2 medium onion, finely chopped.
  • 1/4 teaspoon minced fresh habanero chile (with seeds).
  • 1 large egg.
  • 1 teaspoon salt.
  • 6 to 8 tablespoons water.
  • 6 to 8 cups Palm, vegetable or peanut oil.
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