Rinse the Dried Black-Eyed Peas under cold water, then cover with enough Water and soak for at least 4 hours or overnight (or quick-soak in hot water for 1 hour).
Drain the peas and rub them between your hands or against a coarse sieve to remove as many skins as possible; rinse and repeat until mostly de-skinned, then drain well.
Place the peeled peas in a blender or food processor and pulse with a little of the soaking water until you have a thick, smooth batter—scrape down the sides as needed so no lumps remain.
Transfer the batter to a bowl and fold in finely chopped Onion, minced Scotch Bonnet Pepper (adjust amount for heat), and Salt to taste. Beat or whisk the mixture for 1–2 minutes to incorporate air; the batter should be light and slightly fluffy.
Heat enough Vegetable Oil in a deep skillet or pot to allow the fritters to float (about 1–2 inches). Test the temperature by dropping a small spoonful of batter in—if it sizzles and rises, the oil is ready.
Scoop heaping tablespoons of batter and carefully drop into the hot oil, frying in batches without overcrowding. Turn the fritters so they brown evenly, about 3–5 minutes per batch, until deep golden and crisp.
Remove the akara with a slotted spoon and drain on paper towels. Serve hot as a snack or with your favorite dipping sauce or stew.
