Southern Okra Fritters Recipes

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.

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:

• 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:

• 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.

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:

• Combine first 9 ingredients in medium bowl, stirring well.
• Pour oil to the depth of 2 inches into skillet; heat to 360°F degrees.
• Using a tablespoon dipped in hot water, drop mixture into hot oil.
• Fry 1 minute on each side or until golden; drain on paper towels.
• Serve at once.

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.