West African Bean Fritters

Spicy blackeye pea fritters served with a ginger-tomato dipping sauce.

Recipe Ingredients:

1 (15-ounce) can blackeyes, rinsed, drained (1 1/2 cups cooked)
1 large egg
2 tablespoons chopped onion
2 to 3 teaspoons chopped gingerroot or 1 to 1 1/2 teaspoons ground ginger
1 tablespoon chopped jalapeño chile
1/2 teaspoon salt
1/4 cup plain dry bread crumbs
1/4 cup cornmeal
Vegetable oil, for frying

Ginger Tomato Dipping Sauce:
1/2 can (14.5-ounce size) diced tomatoes, undrained
2 cloves garlic
2 tablespoons chopped onion
1 tablespoon chopped jalapeño chile
1 tablespoon chopped gingerroot or 1 to 2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon vegetable oil

Cooking Directions:

1. Process blackeyes, egg, onion, gingerroot, jalapeño and salt in food processor or blender until smooth. Transfer mixture to medium bowl. Stir in breadcrumbs.
2. To shape fritters, roll 1 tablespoon Blackeye mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture.
3. Heat oil in medium saucepan to 350°F (175°C).
4. Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 200°F (95°C) oven until ready to serve.
5. Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.
6. Ginger Tomato Dipping Sauce: Process all ingredients, except oil, in food processor or blender until smooth. Sauté sauce in oil in small skillet until thickened, about 5 minutes. Makes about 3/4 cup.

Makes 4 servings (6 fritters each).

Tip: Fritters may be rolled and coated several hours before cooking; refrigerate, covered.

Nutritional Information Per Serving (1/4 of recipe): Calories 162; Fat 3g; % Calories from Fat 16; Potassium 327mg; Carbohydrate 28g; Folate 117mcg; Sodium 1196mg; Calcium 63mg; Protein 9g; Dietary Fiber 5g; Cholesterol 53mg.

Recipe and photograph provided courtesy of The Bean Education & Awareness Network.