Okra Fritters

Fish and Chips. Okra Fritters.

This is fried okra with a twist. It reminds me of torta (ground meat and potato omelette), but at a healthier level. I was also thinking of the English fish and chips so I put it on brown paper instead of a plate. I didn't need malt vinegar though, the salt was more than enough to give the okra fritters a kick. This recipe is from Martha Stewart Everyday Food Magazine (September 2010 edition).


What you need:

• 1/2 cup Canola oil
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly ground pepper
• Kosher salt
• 2 cups frozen sliced okra, thawed and coarsely chopped
• 1/2 cup diced Vidalia onion
• 1 large egg
• 1/4 cup buttermilk

What to do:

In a large skillet, heat oil over medium. Meanwhile, in a large bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a separate (and smaller) bowl, whisk together the egg and buttermilk. Add to okra mixture and stir just until combined.

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 a cooling rack. Season with kosher salt and serve warm.


Tips, Tricks and Tweaks:

1. No buttermilk? Make your own! Just add one tablespoon of lemon juice or white vinegar to a cup of milk and let stand for 5 minutes.
2. If you still want dipping sauce, try malt vinegar (ala fish and chips). The acidity of the vinegar will work well with the fried taste of the fritter.