Deep-Fried Black-Eyed Pea and Ham Bites With Sweet Cranberry Dip

I always make black-eyed peas in some form on New Years Day. This is Paula's Dean appetizer recipe with a 5 star rating that I plan to make this year.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can black-eyed peas, drained and roughly mashed
• 2  shallots, finely chopped
• 1⁄2 red bell pepper, finely chopped
• 1  cup cooked ham, finely chopped
• 1  cup cornstarch
• 4  egg whites
•  salt
•  fresh ground black pepper
• 1 (15 ounce) can whole berry cranberry sauce
• 1  tablespoon maple syrup
• 1  teaspoon garlic powder
•  vegetable oil, for frying

Directions

1. In a large bowl combine peas, shallots, bell pepper, and ham. Mix in cornstarch, egg whites, salt and pepper to taste.
2. In a small saucepan, combine cranberry sauce, syrup, and garlic powder. Heat through until warm, Cover and keep warm.
3. Heat oil in a Dutch oven or deep-fryer untilit reaches 325 degrees. Working in batches and using 2 tsp., carefully slide small portions (bites) into the hot oil. Pea mixture is not very firm, so you have to slide them into the hot oil very slowly so they will keep their shape. Deep fry for 5 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
4. Serve with cranberry dipping sauce.