Okra Cornmeal Fritters Recipes

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.

Steps:

• Combine first 9 ingredients until mixed.
• Stir in okra.
• Pour oil into deep skillet (chicken fryer), about 2" deep of oil, and heat to 350 degrees.
• Drop okra mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once.
• Drain on papertowels.
• Sprinkle with a little salt if desired and serve immediately.
• *2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on papertowels.

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.

Steps:

• Heat the olive oil in a saute pan over medium-high heat. Add the onions and saute till translucent and slightly browned, about 5 minutes. Let cool.
• Place cornmeal, flour, salt, baking powder, and pepper in a large bowl and whisk together to blend. Make a well in the center of the flour mixture and add the eggs and water.
• Blend sparingly till dry ingredients are just moistened. Batter will be thick. Fold in the cooled onion mixture and okra.
• In a heavy skillet, pour oil to a depth of 1 inch and heat to 350 degrees F. Line a baking sheet with parchment paper. Scoop 2 heaping tablespoons of batter per fritter onto the lined baking sheet and flatten each slightly with the back of the spoon.
• Using a spatula, lift each patty and slide each into the hot oil. Cook a few at a time, being careful not to overcrowd the pan. Fry until golden brown on one side, approximately 2 minutes.
• Carefully flip the fritter and continue to fry on the other side until golden brown, approximately 2 minutes. Remove from oil and drain on a rack.

Steps:

• 1. In a large bowl, whisk together the cornmeal, baking powder, and sea salt.
• 2. Combine the egg and water in another bowl.
• 3. Pour the water and egg into the cornmeal, stir until smooth.
• 4. Add the remaining ingredients. Mix till well distributed. ( Batter should be thick, wet, not dry.)
• 5. In a skillet, ( I use my cast iron ) heat oil on medium. For larger fritters, measure out about 1/4 cup of batter. Pour into the hot oil. Fry the cakes until the bottoms are brown and bubbles form on the tops and edges. About 3 minutes on each side. ( Add more oil as needed as you fry your fritters )
• 6. Drain on paper towels.
• 7. Serve with your favorite condiments. They go well with sour cream and salsa. Enjoy!!!

Steps:

• Put the cornmeal, flour,1 teaspoon of the salt & 1 teaspoon of the home made Baking Powder in a mixing bowl and stir well with a whisk to blend.
• In a separate bowl, whisk together the egg and water and stir into the dry ingredients, mixing only until moistened.
• Sprinkle the remaining 1/2 teaspoon salt and the pepper over the onion and sliced okra and toss lightly.
• Fold the okra & onion into the batter.
• Pour 1 inch of oil into heavy skillet and heat to 340-350 degrees; Spoon the okra batter by heaping tablespoons into hot oil, fry until golden brown on one side and turn and continue until both sides are browned and the fritters are cooked through; remove from skillet to paper towel to drain.
• Serve & enjoy.
• For homemade baking powder: sift the 2 ingredients together 3 times and transfer to a clean tight-sealing jar; store at room temperature for up to 6 weeks.

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.