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

Onion Jam (recipe)


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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