Black-Eyed Pea Fritters (Senegal)

Preparation

1. 1

   If starting from dried beans, soak them overnight in cold water, then rub them between your hands under water to remove their skins: this step is what makes the fritters light instead of heavy.

2. 2

   Drain the beans well, then blend them with the onion, garlic and chili (seeded if you want less heat), until you get a thick, slightly grainy paste, not fully smooth.

3. 3

   Season with salt, stir with a spoon to work a little air into the batter (this helps the fritters puff up), and let it rest 10 minutes.

4. 4

   Heat the frying oil in a deep pan to 170-180°C (a bit of batter should sizzle instantly and float up within 1-2 seconds).

5. 5

   Shape small dumplings with two tablespoons and gently slide them into the hot oil, without overcrowding the pan.

6. 6

   Fry 3-4 minutes, turning halfway, until nicely golden and well puffed.

7. 7

   Drain on paper towel and serve hot, as an appetizer or side, with a chili sauce if you like.