Black-Eyed Pea Fritters

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1 medium Vidalia onion, small dice (about 1 1/2 cups)

1/2 red bell pepper, small dice (about 1/2 cup) 

1 clove garlic, minced

Two 15.5-ounce cans black-eyed peas, rinsed and drained

1 tablespoons all-purpose flour

1 large egg  

1 large green onion, green part chopped, plus more for garnish

1 tablespoon chopped fresh oregano 

1 teaspoon lemon zest 

1/2 teaspoon cayenne pepper

1 cup fresh breadcrumbs

1/3 cup coconut oil 

3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm

Kosher salt and freshly ground black pepper

Onion Jam, recipe follows, for serving

Onion Jam:

1 1/2 teaspoons unsalted butter

2 Vidalia onions, julienned (if not in season, any sweet onion will do) 

2 lemons, zested and juiced 

1/4 teaspoon minced fresh ginger 

Kosher salt  

1/2 cup firmly-packed brown sugar 

1/4 teaspoon ground coriander 

Freshly ground black pepper