Kala Black Eyed Pea Fritters From The Dutch Antilles Recipes

AKKRAS (BLACK EYE PEA FRITTERS)

Steps:

• 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.
• 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.
• 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.
• Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.

BLACK-EYE PEA FRITTER

Steps:

• In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.
• In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.
• In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.
• Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.
• Serve with Cilantro Yogurt Sauce.
• Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.