This is pan-fried akara or pancake akara is one of the easiest ways to make akara if you’re watching your waistline or you don’t want to deep fry. With this pan-fried akara, you can’t tell it wasn’t deep fry because it tastes like akara except it wasn’t deep fry.
You could easily make sandwiches with this recipe or simply enjoy it with a cup of pap or custard or your favorite side dish. You can use powdered peeled beans for this recipe just soak the beans with water for a couple of minutes making sure the batter is not watery. If you’re busy and still want a quick akara, this is for you.
You might want to try;
- 1 cup black-eyed peas (peeled)
- 1 rodo/habaenero
- Small piece of red bell pepper (optional)
- 1 small chopped onion (divided)
- 1 green onion (chopped)
- 1 egg
- 2 Tablespoons Oil (your choice)
- Seasoning powder/cube
- Salt to taste
Add the peeled beans into the blender cup, add rodo, red bell (red bell pepper is not important, I added them because I had a few pieces leftover), half of the onion, blend until smooth.
Pour into a bowl, add green onion, the remaining onion, seasoning powder, salt then mix to combine. You don’t need to incorporate air like Akara, so a simple mix will do. I used less than ¾ cup of water in total with blending, rinsing of the blender cup and all. You might use lesser than mine, but I recommend you add water little by little, also you don’t want the batter to be too thick.
Add a few drops of oil in a small non-skillet pan over medium heat and allow to heat not too hot because you don’t want the Akara to burn.
Scoop small batter (I used ¼ cup to scoop) and cook for about 1 minute, flip and cook on the other side for about. The cooking time will vary depending on how thick your batter is.
Remove onto a plate, drizzle a few drops of oil again and repeat the process until the beans batter finished.
Serve and enjoy!
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