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1
Preheat oven to 350 degrees F.
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2
Heat 1 tablespoon of the coconut oil in a large skillet over medium heat.
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3
Add the onion, red pepper and garlic and saute until soft, about 3 minutes.
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4
Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher.
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5
Remove from the heat and cool slightly.
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6
Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture.
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7
Fold in the cheese and remaining black-eyed peas.
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8
Season with salt and pepper.
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9
Place the remaining breadcrumbs in a shallow bowl.
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10
Divide the batter into 12 portions using a 1 1/2-ounce portion scoop.
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11
Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
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12
Wipe out the skillet.
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13
Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side.
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14
Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
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15
Top with the onion jam and garnish with the green onions.
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16
Melt the butter in a large saute pan over medium-high heat.
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17
Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
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18
Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low.
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19
Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes.
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20
Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes.
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21
Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more.
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22
Season to taste.
