BLACK EYED PEA FRITTERS WITH ONION JAM
1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Total Time: 1 hr 5 min
Prep: 30 min
Cook: 35 min
Yield: 4 to 6 servings
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
Top with the onion jam and garnish with the green onions.
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