This is my original version of black-eyed pea fritters, I have had a somewhat similar fritter called Akara when I lived in England, it is a Nigerian fritter, also known as Accara, Bean Balls or bean Fritas.
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My version is way easier to prepare than traditional Akara, with Akara you have to soak the black-eyed peas and remove the skin. That process is way too time-consuming for me.
I have made Nigerian Moi Moi and that process of soaking the black-eyed peas and removing the skin turns me off making it. I love to be in and out of the kitchen.
My version turned out very tasty and crunchy without all that work. It is also vegan and gluten-free. Other delicious Black-Eyed Pea recipes to try are my Southern Black-Eyed Peas and Black-Eyed Peas Curry.
How To Make Black-Eyed Pea Fritters
Add well cooked and tender black-eyed peas to a bowl, add all-purpose gluten-free flour, onion powder, Italian seasoning baking powder,, garlic powder, cayenne pepper, salt, and water.
Mix well together to form a ball, you can use your hand or potato masher. Form into balls then press to form patties. Heat oil in a large skillet over medium-high, add patties and fry for 3 minutes on each side or until golden brown.
Serve with Ranch Dressing.
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- Energy: 84 kcal / 351 kJ
- Fat: 6 g
- Protein: 2 g
- Carbs: 6 g
- Preparation: 5 min
- Cooking: 6 min
- Ready in: 11 min
- For: 18 portions
- Place black-eyed peas, flour, onion powder, Italian seasoning, baking powder, garlic powder, cayenne pepper and salt in a bowl. Mix to combine with hands or potato masher.
- Add water and form into a ball, break off pieces and roll into balls then flatten to form into patties. Heat oil in a large skillet on medium-high, add fritters and cook on each side until golden brown, about 3 minutes on each side. Repeat until all the batter is cooked.
- Delicious served with vegan ranch dressing.