Fluffy Akara balls (Updated)

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Fluffy Akara balls (updated)

Serves 4
Prep time 40 minutes
Cook time 25 minutes
Total time 1 hours, 5 minutes
Meal type Appetizer, Breakfast, Snack, Starter
Misc Child Friendly, Serve Cold
Region Nigerian
So i am just going to start off with the main secret of my akara fluffiness. Looks more like puff puff right? but it's pure akara!!! I recently discovered the method of using the balloon whisk of my mixer to whisk the akara batter instead of using a mortar 😁😁 ( and thats the pure secret to the rise! Yes thank me later!!!). I realize the main aim of the mortar is to aerate the batter which gives it the rise. And i thought to myself "but thats what the balloon whisk of my stand mixer does effortless na" even though a part of me was saying Seki just pick up this mortar and do the one you are sure of o(because i had people waiting to eat this akara)...lol. But then i told myself "who will beat me if the trial does not work?" NOBODY!!! hahahaha. So i went ahead and whisked up this batter and from the get go i knew i was on the right part from my first scoop into the hot oil. I feel like beating myself up because i did snap some pics for the steps but mysteriously they are no where to be found. ahhhhh! but i promise to update this recipe with the picture steps soonest. let's start...

Ingredients

  • 3 cups black eyed beans
  • 1/4 cup crayfish
  • 150g shombo (chilli pepper) (deseeded)
  • 1 Small red onions (sliced)
  • 4 Large red scotch bonnet pepper (sliced)
  • salt
  • seasoning
  • vegetable oil for deep frying

Note

So i am just going to start off with the main secret of my akara fluffiness. Looks more like puff puff right? but it's pure akara!!! I recently discovered the method of using the balloon whisk of my mixer to whisk the akara batter instead of using a mortar 😁😁 ( and thats the pure secret to the rise! Yes thank me later!!!). I realize the main aim of the mortar is to aerate the batter which gives it the rise. And i thought to myself "but thats what the balloon whisk of my stand mixer does effortless na" even though a part of me was saying Seki just pick up this mortar and do the one you are sure of o(because i had people waiting to eat this akara)...lol. But then i told myself "who will beat me if the trial does not work?" NOBODY!!! hahahaha. So i went ahead and whisked up this batter and from the get go i knew i was on the right part from my first scoop into the hot oil.
I feel like beating myself up because i did snap some pics for the steps but mysteriously they are no where to be found. ahhhhh! but i promise to update this recipe with the picture steps soonest. let's start...

Directions

Step 1
submerge the beans in water and rub in-between palms to remove skin without soaking your beans for too long in water (best to start squeezing immediately you pour the beans in the water)
Step 2
I prefer to blend beans for akara at home with a blender. So blend your beans with the crayfish and shombo (remove the seeds from the shombo first). With less water.

tips: make use of light colored crayfish so it does not darken the look of the akara
Step 3
Whisk the akara batter on medium to high speed for 4-5 minutes.
Step 4
Pause and add the seasoning and salt then whisk some more.
Add the sliced scotch bonnet pepper and onions and whisk for 30 seconds
Step 5
Place your pan with vegetable oil on heat enough to deep fry. And when the oil is hot (make sure the oil is ready by testing with a batter sample).
Step 6
Then scoop your akara batter and fry until golden brown (i love to scoop with an ice-cream scoop for even size)
Step 7
After each batch of fry, make sure to whisk for 20 seconds before scooping and frying the next batch.

9 COMMENTS

    • The measurement of salt and seasoning is usually skipped because thats based on individual preference and taste. So you can adjust that to what feels okay to your taste buds

  1. So Seki you blend the beans in a blender and transferred it into a mixer with the balloon mixer right? Cos I am desperate to try this method i am craving akara like no man’s business. I have not had any in 15 years.

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