Ingredients
Original recipe: About 24 fritters; 4 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 300 gDry black-eyed peas
- 1500 mlWater for soaking
- 80 mlCold water for blending
- 100 gOnion, chopped
- 80 gRed bell pepper, chopped
- ¼ eachScotch bonnet chili, seeds removed
- ¾ tspFine salt
- 800 mlSunflower oil for frying, not all absorbed
Make it
- Soak the beans in the measured soaking water in the refrigerator for 8 hours. Drain, rub firmly between your hands to loosen their skins and rinse repeatedly under running water, pouring off the floating skins. Drain well.
- Blend the peeled beans, onion, bell pepper and chili with the 80 ml cold water, pausing to scrape the blender. Aim for a thick, smooth paste that holds a mound rather than a pourable batter.
- Transfer to a bowl and beat vigorously with a wooden spoon for 3–4 minutes to aerate. Stir in the salt just before frying.
- Heat the oil to 175°C/350°F in a heavy pot no more than half full. Drop heaped tablespoons of batter, about 35 g each, into the oil in small batches. Fry for 5–6 minutes, turning, until deeply golden and the center is fully cooked with no wet bean paste.
- Lift onto a rack and repeat, allowing the oil to return to temperature between batches. Serve warm, about four fritters per portion.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.