Plater of Accara Fritters with Sauce
(click to enlarge)

Accara Fritters


Senegal   -   Accara
Makes:
Effort:
Sched:
DoAhead:  		 10 ea
***
11-1/2 hrs
Most		 These crunchy fritters are an extremely popular street food and appetizer in Senegal, served with hot sauce. They are very easy to make - but prepare Oleleh Beans well ahead.

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1
1
1
1/2
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ar
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ar
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c
oz
t
t
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-- Batter
Oleleh Beans (1)
Onion
Baking Soda
Salt
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Oil, Deep Fry (2)  
-- Serve With
Kanni Sauce (3)
Do Ahead   -   (12 hrs - 40 min work)
  1. Prepare 1/2 recipe OLELEH BEANS, except don't process into paste after soaking. Give them a long soak, at least overnight, so the beans are slightly fermented (see Note-1).
MAKE   -   (50 min)
  1. Chop ONION medium.
  2. Combine all Batter items and run in a food processor adding just enough water to get a smooth paste.
  3. In a kadhai, wok, or similar, heat deep fry OIL to 365°F/185°C. Drop in tablespoons of Batter, a few at a time (do not crowd) and fry turning until golden brown all over. Fish out with your spider and drain on paper towels.
  4. Serve with Kaani Sauce or other hot sauce of choice. These are best served immediately after making, but can be reheated and recrisped in a 300°F/150°C oven.
NOTES:

  1. Oleleh Beans:

      These are soaked, skinned and ground Black Eyed Peas. For details see our recipe Oleleh Beans.

  2. Oil, Deep Fry:

      Use a durable high temperature frying oil such as Olive Pomace or Peanut Oil. For details see our Cooking Oils page.

  3. Kaani Sauce:

      a simple sauce often served with street food in Senegal - see our recipe Kaani Sauce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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