Akkras (Black Eye Pea Fritters)

READY IN: 20mins
Recipe by mary winecoff

You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.

Top Review by breezermom

I used fresh black-eyed peas, and didn't add the extra water. Mine didn't really want to stick together, but maybe it was because I didn't add water. I just didn't want them to be runny. The taste was fabulous! I used a cherry-bomb red pepper. A special treat for me! Thanks for sharing!

Ingredients Nutrition

  • 1 14 cups dried black-eyed peas
  • 1 onion, chopped
  • 1 red chili, halved with seeds removed (optional)
  • 23 cup water
  • oil, for frying


  1. Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
  2. Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
  3. Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
  4. Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.

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