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

West African Bean Fritters

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 chili 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 1/2-ounce size) diced tomatoes, undrained 2 cloves garlic 2 tablespoons chopped onion 1 tablespoon chopped jalapeño chili 1 tablespoon chopped gingerroot or 1 to 2 teaspoons ground ginger 1/2 teaspoon salt 1 teaspoon vegetable oil

Process blackeyes, egg, onion, gingerroot, jalapeño chili and salt in food processor or blender until smooth. Transfer mixture to medium bowl. Stir in breadcrumbs.
To shape fritters, roll 1 tablespoon Blackeye mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture.
Heat oil in medium saucepan to 350°F (175°C). 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.
Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.
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.

Nutrient Information Per serving: 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 provided courtesy of The Bean Education & Awareness Network.