Crisp Nigerian Black-Eyed Pea Fritters with Scotch Bonnet

What you need

• 300 g (10 oz) dried black-eyed peas
• 1 small onion, roughly chopped
• 1 scotch bonnet pepper, stem removed, adjust to taste
• 1 tsp salt
• 600 ml (2 1/2 cups) vegetable oil, for deep frying, about 5 cm deep

Method

Restated from the original video

1. 1

   Soak the peas in plenty of warm water for 2 h to loosen the skins.

2. 2

   Rub the peas between your hands under water. Pour off the skins as they float up and repeat until most are gone. Drain well.

3. 3

   Blend the peas, onion and pepper with 3-4 tbsp of cold water into a thick, slightly coarse paste. Add water 1 tbsp at a time, only if the blender stalls.

4. 4

   Scrape the paste into a bowl, add the salt and beat hard with a whisk or hand mixer until pale and fluffy, 3-5 min.

5. 5

   Pour the oil into a deep pot and heat to 180 °C (350 °F). A drop of batter should sizzle and rise at once.

6. 6

   Scoop a heaped tablespoon of batter and slide it into the oil. Fry 5-6 fritters per batch, without crowding the pot.

7. 7

   Fry, turning once, until deep golden on both sides, 4-5 min.

8. 8

   Drain on a wire rack or paper towels and let the oil come back to temperature between batches.

9. 9

   Serve hot.

Imported from cookingwithclaudy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.