Jerk Black-Eyed Pea Fritters with Pineapple Cilantro Drizzle

Combine pineapple chunks, cilantro, lime juice, and salt in a blender. Blend until smooth and silky, 30-45 seconds. Taste and adjust salt or lime. Transfer to a small bowl and refrigerate until ready to serve.

Drain and rinse the white beans. Pat dry with a clean kitchen towel — dry beans crisp better. Add to a large bowl and roughly mash with a fork, leaving about 20% of beans whole for texture.

Finely mince the garlic and slice the scallions thin. Fold both into the mashed beans along with the parsley, egg, and breadcrumbs.

Add smoked paprika, cayenne, cumin, black pepper, cinnamon, and cloves to the bowl. Season with salt. Mix everything thoroughly until the spices are evenly distributed and the mixture holds together when pressed.

Cover the bowl and refrigerate for 30 minutes — this helps the mixture firm up so the fritters hold their shape during frying.

Heat coconut oil in a wide skillet over medium heat. The oil should shimmer and look流动 easily, about 2 minutes. Do not let it smoke.

Scoop heaping tablespoons of the bean mixture and gently shape into small patties, about 2 inches wide and 1/2 inch thick. Carefully lay each in the hot oil.

Fry in batches of 4-5, leaving space between each. Cook undisturbed for 3-4 minutes until deeply golden and crispy on the underside, then flip once and cook another 3-4 minutes until the second side matches.

Transfer finished fritters to a plate lined with paper towels. Continue until all fritters are cooked, adding more coconut oil between batches if needed.

Arrange the warm fritters on a serving platter, slightly overlapping. Drizzle the pineapple cilantro sauce generously over the top, letting it pool around the fritters. Serve immediately while hot and crisp.