Nigerian Akara: Crispy Bean Fritters

1Soak the black-eyed peas (2 cups) in water for about 4 hours or overnight to soften them.

2After soaking, drain the peas and remove the skins by rubbing them between your hands. Rinse thoroughly until the water runs clear.

3In a blender, combine the peeled black-eyed peas (2 cups), chopped onion (1 medium), green chilies (1-2) (if using), ground pepper (1 teaspoon), and a little water. Blend until you achieve a smooth, thick batter. You may need to add more water gradually, but be careful not to make it too runny.

4Transfer the batter to a mixing bowl and add salt to taste. Mix well to combine.

5In a deep frying pan, heat vegetable oil over medium heat until hot. You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.

6Using a spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

7Fry the akara for about 3-5 minutes on each side or until they are golden brown and crispy.

8Once cooked, remove the akara from the oil and place them on paper towels to drain excess oil.

9Serve hot as a snack or breakfast item, optionally with a spicy dipping sauce.