Okra Fritters
Cuisine
Okra Fritters
Cuisine
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3 large eggs, lightly beaten 1 cup buttermilk 1 1/2 cups all purpose flour 1 cup yellow cornmeal 2 teaspoons salt 1 teaspoon freshly ground pepper 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 pound okra, trimmed and cut into 1/2 inch rounds 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion 1/2 cup finely chopped celery vegetable oil, for frying hot sauce, for serving Directions: In a large bowl, whisk together the eggs and buttermilk. Stir in the flour, cornmeal, salt, pepper, thyme and cayenne. Fold in the okra, bell pepper, onion and celery and let the batter sit at room temperature for 15 minutes. In a large cast iron skillet, heat 3/4 inch of vegetable oil to 360°F. Working in batches, add heaping tablespoons of the fritter batter to the hot oil and fry over moderate heat until deep golden all over, about 4 to 5 minutes. Transfer to paper towels to drain and season with salt. Serve immediately with hot sauce. Serves 6.
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