Ata (black-eyed pea fritters)

Preparation

1. 1

   Soak the black-eyed peas in a large bowl of water for 2 hours, until the skins slip off easily when you rub the beans between your fingers.

2. 2

   Drain the beans and rub them vigorously in small handfuls between your hands under running water to remove as much skin as possible; the skins will float to the top.

3. 3

   Rinse and drain again, then blend the skinned beans with the onion, chili, and very little water, until you get a thick, airy batter.

4. 4

   Whisk the batter vigorously for 3-4 minutes by hand or with a mixer to incorporate air: it should lighten in color and turn frothy, which is what makes the fritters light.

5. 5

   Salt the batter just before frying, not earlier, so it doesn't release water.

6. 6

   Heat a good depth of oil to 170°C, then slide heaped spoonfuls of batter into the hot oil, in small batches.

7. 7

   Fry for 3 to 4 minutes, turning halfway, until the fritters are golden and puffed, then drain on paper towel and serve hot.