Southern Okra Fritters Recipes

OKRA FRITTERS

Steps:

• In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined.
• In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.

SOUTHERN OKRA FRITTERS

Steps:

• 1. In a medium to large bowl, combine flour, baking powder, salt and pepper; stir until well blended.
• 2. In a small bowl, whisk together egg, milk and canola oil until well blended. Add to the dry ingredients and beat until batter is well blended.
• 3. In a large sauce pan, add oil and heat until a thermometer reaches 375 degrees. Add okra to the batter, stir to combine. Using a spoon, drop by the spoonful into the hot oil- do not over crowd (they will stick together if you do) until lightly browned - (it only takes a few seconds so watch carefully). When brown to your satisfaction, take out with slotted spoon and drain on a plated lined with paper towels.

OKRA FRITTERS

Steps:

• Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.
• Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

OKRA PATTIES

Steps:

• Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).
• In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
• Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

OKRA FRITTERS

Steps:

• Mix the flour and House Seasoning. Pour the buttermilk over the okra and toss to coat. Place the okra in the flour mixture and toss; shake off any excess flour. Heat the oil in a cast-iron Dutch oven. When it registers 350 degrees, add the okra and fry until golden brown, 13 to 15 minutes.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

OKRA CORNMEAL FRITTERS

Steps:

• Preheat oven to 200°F with rack in middle.
• Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
• Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
• Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.