Skip to main content

Okra Fritters


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!

Okra Fritters
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.
 
Enjoy!  :)
 

Comments

April said…
I made these last night for dinner, and loved them! I will definitly be making them again!

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Hello Dolly Cookie Bars

Several years ago, my mom gave me an old cookbook, it was hers but I'm not sure she ever used it, Favorite Recipes from Southern Kitchens:  Desserts .  I love this cookbook!  I thought it would be great to go through it and pick a recipe or two to use for this year's 12 Weeks of Christmas Treats series.  For this week, I chose a super easy one, Hello Dolly Cookies.  I have absolutely no idea where the name came from.  I'm really not sure I've ever eaten one before, though the ladies I shared the finished product with knew about them!  I did an internet search too, and it seems they go by a lot of names, including Magic Layer Bars.  Honestly, they are so easy to make.  There's no mixing required.  Kids could absolutely help with these.  The cookies smelled divine while they were baking, and I barely waited for them to cool before trying one. At first I thought "these taste almost like German chocolate cake", then "or definitely like a ca