Unbelievable beans bofrot (koose/akara)! Can you believe this? Really?

Ingredients

• 2 cups Black-Eyed Peas (dry) (soaked overnight, drained and rinsed)
• 1 medium Onion (peeled and roughly chopped)
• 1 tablespoon Ground Cayenne Pepper (adjust to heat preference)
• 1 large Egg (optional, adds binding and fluffiness)
• 1/4 cup Water (add gradually to achieve batter consistency)
• 1/2 teaspoon Salt (or to taste)
• 2 cups Vegetable Oil (for deep frying, use a neutral oil with high smoke point)

Instructions

1. Rinse and Drain Soaked Beans

   Place the overnight‑soaked black‑eyed peas in a colander and rinse under cold running water, rubbing gently to remove any loose skins.

   Time: PT5M

2. Blend the Batter

   In a blender, combine the rinsed beans, chopped onion, ground cayenne pepper, salt, egg (if using), and water. Blend until smooth but slightly grainy, scraping down the sides as needed.

   Time: PT5M

3. Check Consistency

   Transfer the blended mixture to a mixing bowl. Stir; the batter should be thick like a pancake batter—if it’s too runny, add a tablespoon of flour or more beans; if too thick, add a splash of water.

   Time: PT2M

4. Heat Oil

   Pour vegetable oil into the deep pan to a depth of about 2 inches. Heat over medium heat until it reaches roughly 350°F (175°C). Test by dropping a tiny batter spoonful; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

5. Fry the Akara

   Using a slotted spoon, drop rounded tablespoons of batter into the hot oil. Fry in batches, turning once, until each side is golden brown, about 5‑6 minutes total per batch.

   Time: PT10M

   Temperature: 350°F

6. Drain and Serve

   Remove the fritters with the slotted spoon and place on paper towels to absorb excess oil. Serve hot, optionally with a spicy pepper sauce or sliced tomatoes.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

8g

Carbohydrates

15g

Fat

12g

Fiber

4g