Akara (Bean Fritters) w/ Recipe

I love when I haven't made or eaten a dish in such a long time, that the next time I eat it, It taste amazingly good. Like I'm just eating it for the very first time. That is the best way I can describe my feelings when I was eating this Akara. I think it's safe to say the last time I ate Akara was about 8 years ago. So, this was long over due. Being that it's been such a long time since I've eaten/made this, I had to call my mom to refresh me memory. She gave me the basics and some tips. As most Nigerians that are knowledgeable about this dish knows, egg is not one of the key ingredients. But, I was advised by my mom to incorporate the egg. What the egg does is that it prevents the batter from absorbing as much oil when frying. I later found out that not only did it help with oil absorption, it also gives the Akara a great kick which I loved.

So, from my kitchen to yours, enjoy this minimalistic Akara recipe. I say minimalistic because in these modern days, the possibilities are endless. You can add any meat, vegetable or leafy greens of choice to the batter to personalize it. Either way, enjoy!

1 cup Beans (Brow beans or Black eye)
1/2 Red bell pepper
2 Habanero pepper (1 if you're not a fan of spicy)
1/2 small Onion
1 tsp salt
1 Knorr cube
1 Egg
Vegetable oil for frying

1. Soak bean for 2 hours
2. Remove beans skin (Go HERE for steps: steps 4 -7)
3. Once beans has been cleaned. Combine beans, peppers and onions in a blender and puree. Add only as much water needed to aid in the blending process. You want to achieve a paste like consistency.

Straight out of the blender

4. Combine knorr cubes and 2 tbsp of water in a small bowl and microwave for 10 secs to soften the cubes. Mesh with a spoon and mix till the solid is liquified
5. Transfer batter to a bowl, add knorr liquid and salt and mix well
6. Whisk egg in a separate bowl, then add to the puree and mix in very well until the puree is lightly fluffy
7. Heat up oil in a shallow frying pan on medium heat. Make sure oil is hot enough, that it sizzles when you start frying
8. With a table or serving spoon, scope up some of batter and gently slide into the oil. Avoid dropping the batter as that make create some splash. So gently slide allowing the spoon to slightly touch the oil

9. Fry until golden brown on the underside, flip and fry the top side

10. When done, remove from oil and place in a sieve lined with paper towel

11. Serve with bread, dun-dun or ogi/custard.
12. Enjoy!

Notes: If you'll like your Akara to be flat, use a shallow frying pan, but if you prefer ball shaped Akara then use a deep frying pan or pot.

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