Okra. You either love it, or you hate it. Or at least it seems that way. I've noticed that people tend to have very strong opinions when it comes to okra. I, personally, love it. Apparently so does Sprout. He's eaten it fried, raw, and even pickled. He hasn't had the chance to eat it boiled yet. I like it all of those ways. So, when I saw some at the grocery store, I decided to make okra fritters with it!
This is a pretty simple recipe and quick to whip together. I pan fry my fritters instead of deep frying. Although, if you don't deep fry it, would it still be considered a fritter? Either way, these are good! D's response was "surprisingly good". I'm not sure how to take that...
I realize the picture I am using is not the greatest -- it was one of those snapped super quickly while a crowd of hungry people were hovering, waiting to eat supper!
adapted from Everyday Food
1/2 cup all-purpose flour
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 cups chopped okra (can use fresh or frozen; if using frozen thaw first)
1 large egg
1/4 cup buttermilk
canola or vegetable oil
Place just enough oil in a large, heavy skillet to coat the bottom of the skillet with a light layer. Heat oil over medium heat.
In a medium bowl, combine flour, onion powder, salt and pepper. Add okra and stir to coat. In a small bowl or measuring cup, whisk together the egg and buttermilk. Add wet ingredients to the okra mixture and stir until combined.
Test oil by dropping one piece of okra into your skillet. If okra starts to sizzle and bubble it is ready. Drop rounded tablespoons of batter into the oil (don't overcrowd your skillet - work in two or more batches). Gently flatten each mound so that it cooks evenly. Fry until golden, flipping once, about 4 minutes each side. If they start to brown too quickly, adjust your heat down. Remove from skillet and drain on paper towels, seasoning with additional kosher salt. Serve warm. Makes about 1 dozen fritters.