Nigerian Akara
This Nigerian Akara recipe makes crisp, golden bean fritters that are a beloved Nigerian breakfast and popular street food across West Africa. Made from peeled honey beans or black eyed peas blended with pepper, onion, and spices, the airy akara batter is whisked until light and fluffy, then deep-fried until perfectly golden brown. Served with bread, or on their own, these black-eyed pea fritters are the perfect Nigerian akara snack or side dish.
Servings: 6 Servings
Ingredients
- 2 cups dry honey beans or black eyed peas
- ½ scotch bonnet pepper or 1 small habanero
- 1 red pepper
- 1 green pepper
- 1 onion finely chopped medium
- 1 tsp onion powder or granulated onion
- 1 tsp garlic powder
- fresh coriander a handful
- a pinch of salt to taste
- ¼ cup water for blending plus extra if needed
- Vegetable oil enough for deep-frying
Instructions
- Soak the beans in enough water to cover the beans for about 15 to 20 minutes until the skin is swollen
- Place the beans in the food processor with a bit of water. Pulse the food processor a few times to remove the skin from the beans.
- Pour the beans into a large bowl, add enough water, and gently swirl the beans around so the skin can float. Discard the skin into a colander. Repeat this process until the beans are clean.
- Pour the clean beans into a blender, add the water, half of the red pepper, half of the green pepper, habanero pepper, half onion, onion powder, garlic powder and salt and blend until smooth.
- Pour the batter into a large bowl and use an electric whisk or manual whisk to whisk until it’s light and fluffy, it may take a few minutes.
- Add the finely diced onion, coriander green and red pepper and gently fold with a wooden spoon or spatula in one direction.
- Heat some oil (enough to fry) in a pan on medium to high heat. Drop a spoonful of the batter into the hot oil, frying in small batches to prevent overcrowding. Flip once or twice to ensure even browning, fry the Akara until golden brown on all sides for about 5 minutes. Repeat the process until the batter is done.
- Drain on paper towels, let them cool for about 3-5 minutes. Enjoy!
Notes
- Always soak the beans to loosen the skin before blending, it makes peeling easier.
- Whisk like it matters: The secret to fluffy akara is air. Don’t rush this step, whether with a whisk, spoon, or electric mixer, make sure to beat the batter until light.
- Keep your oil steady: Not too hot, not too cold. A steady medium-high heat ensures akara turns out crisp on the outside, tender inside.
- Fry in small batches: Overcrowding the pan drops the oil temperature and leaves you with soggy fritters. Patience gives you golden results.
- Serve fresh: Nothing beats akara straight from the oil, still warm and crackling, alongside soft bread as akara burger or on its own.
- Reheat akara in an oven or air fryer to keep them crisp. Microwave is also fine but it will make them soggy.