Accara - Ethiopian Black-Eyed Pea Fritters

6-8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Crisp, light-as-air fritters like these given here are a popular street snack throughout Ethiopia. They're usually accompanied by hot chile, tomato-based sauce."

Original recipe yields 6-8 servings
OK
  • FOR FRITTERS
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (309.2 g)
  • Calories 403.1
  • Total Fat - 11.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 1187 mg
  • Total Carbohydrate - 68.4 g
  • Dietary Fiber - 13.2 g
  • Sugars - 8.1 g
  • Protein - 9.3 g
  • Calcium - 252.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.4 mg

TO MAKE THE FRITTERS


Step 1

Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste.

Step 2

Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them.

Step 3

Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.)

Step 4

Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.

TO MAKE THE SAUCE


Step 5

Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes.

Step 6

Add the garlic and cook, stirring, for 2 minutes.

Step 7

Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes.

Step 8

Let the sauce cool slightly, and then blend in a food processor until smooth.

TO FRY THE FRITTERS


Step 9

Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch.

Step 10

Remove to drain on a paper-towel-lined baking sheet.

Step 11

Season lightly with salt and serve with the spicy tomato sauce on the side.

Tips & Variations


  • Deep-frying thermometer

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