Akara (Black-Eyed-Pea Fritters) (For about 2 dozen 1" fritters).
1 1/4 c. dried black-eyed peas (about 1/2 lb.)
1/4 c. coarsely chopped onion
1/4 t. ground red pepper
1/2 t. salt
1 T. peeled, coarsely chopped ginger root
Place the peas in a deep, heat-proof bowl. Pour hot water over them to cover well. Let
them soak about 5 minutes. Then rub the peas between your palms to remove their skins.
Skim off the skins as they float to the top of the water and discard them. Drain the peas; repeat
the process until all the peas (or most all...) are skinned. Drain the peas. Put them in a blender
or food processor. Add the remaining ingredients, along with 1/2 c. water. Blend until the
mixture is fairly smooth. [Add more water in small amounts if the blender clogs.]
Drop the batter by tablespoonfuls into a deep-fryer in which the oil has been heated to
375 degrees. Do not crowd the batter in the oil. Turn the fritters frequently. Cook until golden
brown on all sides. Drain on paper towels and keep warm in a low oven