How To Make Akala/Akara Koose With Unpeeled Beans, Quick Easy & Tasty With 2 Ingredients

Ingredients

• 1 cup Black-Eyed Peas (dried, soaked 4‑6 hours, rinsed well)
• 0.25 cup Water (add gradually while blending)
• 1 tsp Salt (to taste)
• 2 cup Vegetable Oil (Canola or Peanut) (for deep frying, high smoke point)

Instructions

1. Soak Black‑Eyed Peas

   Place dried black‑eyed peas in a large bowl, cover with plenty of water and let soak for 4 hours (or overnight) until softened.

   Time: PT4H

2. Rinse and Drain

   After soaking, pour out the water, rinse the beans under running water several times and drain well.

   Time: PT5M

3. Blend Beans to a Smooth Batter

   Add the soaked beans to the blender. Add ¼ cup water and blend on high, stopping to scrape sides, until the mixture is completely smooth and thick.

   Time: PT2M

4. Whisk in Salt and Air

   Transfer the blended mixture to a bowl, add 1 tsp salt, and whisk vigorously with a hand mixer (or by hand) for about 5 minutes until the batter becomes light and airy and roughly doubles in volume.

   Time: PT5M

5. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan, heat over medium‑high heat until it reaches 350 °F (175 °C) – a small drop of batter should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 350°F

6. Fry the Aala Fritters

   Spoon a tablespoon of batter into the hot oil. It should puff up and float. Fry for 2‑3 minutes per side until golden brown, then flip and fry the other side.

   Time: PT7M

   Temperature: 350°F

7. Drain and Rest

   Using a slotted spoon, lift the fritters onto a paper‑towel‑lined tray to absorb excess oil.

   Time: PT2M

8. Serve Warm

   Serve the aala while hot, optionally with a pinch of extra salt or a dipping sauce of your choice.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g