Has your summer love affair with farm-fresh okra fizzled out, leaving you searching for ways to rekindle the flame for those delectable little seed pods?! Look no further than these okra corn fritters 👀
We have long summers here in Alabama. Summers that seem to start early and last long enough to wear flip flops to the pumpkin patch. Thankfully, our summer crops deliver the best bites to eat that our family line has enjoyed for generations.
Okra is one of those vegetables that some families never could cook quite right. We're sharing this recipe to save your perception of okra and turn the common crop into something unusual and unique.
vegetable oil to fill your skillet 1" in height
Prep by dicing the onion and okra.
Mix diced okra and onion in a large bowl with water, egg, and salt & pepper.
In a separate bowl, whisk together flour, cornmeal and baking powder.
Combine both mixtures in the large bowl. Then, heat vegetable oil in a medium sized skillet.
Check the temperature of your oil by throwing a pinch of flour into the pan and seeing if the flour seizes up. Once ready, drop the okra batter into balls into the oil. Flatten the balls with your spatula to make a patty.
Fry on each side for 3-5 minutes until golden brown. Remove from oil. Salt while hot. Let cool on a rack for excess oil to drip.
Share your finished product with us on @usetillsocial