I just made this tonight using the okra, tomatoe, and onion from my CSA. It was delicious :). After reading other reviews, I added 3 eggs instead of 2. My fritters did not fall apart and were wonderful. Thanks for the recipe.
I tried to make these….even after reading the comments and found all of the comments about too much okra and too dry to be TRUE. However with okra that needed used I proceeded to see if I could salvage this dish. I used 1 lb. of okra sliced 1/4″ thick; added all 6 pks of instant grits; salt and pepper, 1 tsp and 1/4 tsp respectively.
I used the 2 eggs and about 3/4 cup of buttermilk. I did not use the tomato or onion, but in retrospect the onion would have been good–pureed. And if you did use tomato then I’d cut back on liquid. And cook time is 3-4 minutes per side. They were tastier if not cooked to death at 5 mins per side.
In the end it was good and my family said they liked it better than just breading and frying okra like it is usually served. However mind did not look at all “batter-y” like the photo provided. I think that could be the type of instant grits or some flour was added to achieve that–my best guess. Either way the original recipe is not viable. But with some adjustments it can be very tasty.
Ingredients:
1/2 cup all-purpose flour
1 cup self-rising cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 pound okra, coarsely chopped
1 large green tomato, diced
1/2 onion, finely diced
1 large egg
1/2 cup buttermilk
1/3 cup vegetable oil
Instructions:
In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder.
Add the chopped okra, green tomato, and onion.
In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Stir until just combined.
Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonsful.
Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown.
Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.
source:Southern Recipes
