by Texas Homesteader ~
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When the garden’s going gangbusters, okra can really outdo itself in production. Fried okra is nice, pickled okra is also nice. But I heard about okra fritters. Hummm…. that sounds interesting.
So RancherMan & I gave them a try – they were amazing! I asked my dear friend if I could share the recipe with you, and she agreed!
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Garden Glut Season
There are a few veggies that are really a powerhouse in the garden. Squash & okra come to mind. They’ll grow & produce in the most challenging weather, usually producing well enough for you to eat as much as you want & still have plenty to share with friends & family.
I like okra either pickled or fried. But I’ve never really gotten onboard with the mucilage texture inside of okra. So we didn’t plant okra this year.
Luckily I was gifted with a bag of okra from a friend’s garden. So I got to enjoy okra without having a boatload to figure out what to do with it all!
But along with this bag of okra was a recipe for okra fritters. Okra fritters? I’d never heard of such. But reading the recipe it looked super simple so I decided to give it a try.
Mixing Up The Fritter Batter
I mixed some flour, cornmeal and salt into a bowl. Then I chopped up my okra. (because I was afraid just slicing it wouldn’t disguise the okra’s internal texture that I’m not fond of. )
I also chopped some onion and roasted hatch chile peppers because we didn’t have any jalapenos.
I’m not gonna lie, I took the cheater’s shortcut in chopping all those veggies. Because, well, I’m too lazy to stand there & chop it all with a knife.
I roughly chopped the veggies & tossed them all in my *Pico de Gallo Chopper.
A few turns of the handle and BOOM! All chopped to perfection!
After all the drudgery of finally getting all the veggies chopped 😉 I mixed the chopped veggies in with the flour mixture until it was fully incorporated.
In another bowl I mixed the egg & milk until it was smooth. Then I combined the contents of the two bowls together, stirring until fully mixed.
Time To Cook The Fritters
It’s show time! I grabbed my cast iron skillet and put some oil in the bottom and let it heat just a bit. Then I scooped about a tablespoon of fritter batter and dropped it into the hot oil in the skillet.
I pressed the dough down with the spatula to flatten it slightly and allowed it to cook until brown. It only took a couple of minutes.
Then I flipped the fritters and cooked the other side. The hot fritters were placed on clean newspaper to drain while I cooked the rest.
Experimenting With The Fritters
At first I was trying to make the fritters larger, about Potato Cake sized. But I didn’t like those as well. But RancherMan preferred them that way.
Smaller Fritters Rolled In Breadcrumbs
Then I brought the size down to only 1 tablespoon of batter per fritter. And before dropping the fritters into the hot oil, I rolled them in breadcrumbs.
Again, this is similar to my procedure when making potato cakes. I typically like a crust on the outside and the softer part on the inside. I actually preferred the okra fritters made this way.
Smaller Fritters, Not Rolled in Breadcrumbs
Finally I tried making the 1-tablespoon-sized fritters but without coating with breadcrumbs.
RancherMan said there wasn’t enough difference in these compared to the ones coated in breadcrumbs, so I shouldn’t bother with that step next time. And I agree the difference was subtle, but I still like the breadcrumb-coated version best.
Anyway, the world is your oyster – Fix ’em the way you like ’em!
Here’s the recipe.
(Oh and thanks for the recipe, Sandra!!)
Fried Okra Fritters
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon salt or to taste
- 2 cups sliced or diced fresh okra
- 1/2 medium onion finely chopped
- 1 medium jalapeno pepper minced
- 1/4 cup milk
- 1 egg
- course salt for sprinkling optional
Add flour, cornmeal and salt to a bowl & stir to combine.
To flour mixture, add okra, onions & jalapeno pepper. Stir until vegetables are coated.
In a separate bowl, whisk milk & egg. Pour over vegetable mixture. Stir until fully combined.
Add enough cooking oil to a large cast iron skillet for 1/2 deep and heat on medium-high.
Drop approx 1 Tablespoon of mixture into hot oil. Press flat with the back of the spoon. Don't crowd in the pan, work in batches.
Cook until brown on one side.
Flip & repeat
Remove and drain on wire rack. Sprinkle with coarse salt if desired.
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