Elisabeth Lambert Ortiz

Akkra

Bean Fritters

Preparation info
  • Makes about

    24

    fritters
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

These fritters are known as calas in Curaçao, and in that island are made only from black-eyed peas. Sweet rice fritters made with yeast, called calas, were once very popular in the French Quarter of New Orleans. How the name reached Curaçao or who has the best right to it, no one knows.

Ingredients

  • ½ lb. black-eyed peas, or soy beans
  • 2 fresh hot red peppers, seeded and chopped
  • 2

Method

Soak the beans overnight in cold water. Drain, rub off and discard the skins, cover beans again with cold water and soak for 2 or 3 hours longer. Drain, rinse, and put through a meat grinder, using the finest blade, or reduce bit by bit in an electric blender. Grind the peppers. Add the salt and peppers to the beans and beat with a wooden spoon until they are light and fluffy and considerably i