Recipe: West African Bean Fritters with Ginger Tomato Dipping Sauce (blender or food pro

WEST AFRICAN BEAN FRITTERS

1 (15 ounces) can blackeyes or 1 1/2 cups cooked dry-packaged blackeyes, rinsed, drained
1 egg
2 tbsp chopped onion
3 tsp chopped gingerroot or 1 to 1 1/2 teaspoons ground ginger
1 tbsp chopped jalapeno chili
1/2 tsp salt
1/4 cup plain dry bread crumbs
1/4 cup cornmeal
vegetable oil, for frying
Ginger Tomato Dipping Sauce (recipe follows)

Process Blackeyes, egg, onion, gingerroot, jalapeno 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 degrees F. Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 200 degrees F. oven until ready to serve.

Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.

GINGER TOMATO DIPPING SAUCE
(Makes about 3/4 cup)

1/2 of a (14 1/2 ounce) can diced tomatoes, undrained
2 cloves garlic
2 tbsp chopped onion
1 tbsp chopped jalapeno chili
1 tbsp chopped gingerroot or 1 to 2 teaspoons ground ginger
1/2 tsp salt
1 tsp vegetable oil

Process all ingredients, except oil, in food processor or blender until smooth. Saut sauce in oil in small skillet until thickened, about 5 minutes.

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

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Source: American Dry Bean Board