Okra Fritters

Folks....fried okra has just been taken to a whole new level.

And WOW!! I mean....serioulsy good stuff you guys. If you like fried okra, you're going to love this. If you hate the time it takes to make fried okra...you're REALLY going to love this!!

I found the recipe in Everyday Food...and I think all my years of subscribing to this little magazine is worth every penny I've spent, just for this one recipe.

Can you tell how thrilled I am here? Well, just in case you're a little dense.....lemme just say...

This shit is good!!!

Okra Fritters
Printable Version

2 cups vegetable oil
1/2 cup all purpose flour
1/2 tsp salt plus more for seasoning after cookied
 1/4 tsp pepper
2 cups sliced okra
1/2 cup onion, diced into small pieces
1 large egg
1/4 cup buttermilk

Heat up the oil in a large skillet with a heavy bottom (cast iron is best) over medium heat.

In a medium sized bowl, combine the flour, 1/2 tsp salt and 1/4 tsp pepper.

Add in the okra and onion and toss until evenly coated.

Whisk together the egg and buttermilk in a small bowl then add it to the okra mixture. Stir together until well combined.

Working in batches, scoop 2 tablespoons fritter batter into the oil. Gently smash the mounds with the back of your spatula.

Fry until golden brown, turning once. The instructions said it would take about 4 minutes per side. That wasn't the case for me but maybe my oil was hotter than it should've been?

Drain on a paper towel and season with salt.

Serve warm and enjoy

This is my entry into Hearth and Soul this week.

For those of you who don't know, fried okra speaks to my soul in a very deep way. As in deep south. I was introduced to fried okra, as a small child, by my grandmother during my many visits to Alabama and I have loved it ever since. When I'm missing my family more than usual....I reach for the southern dishes to comfort my soul. And this is an awesome twist for an old favorite that speaks as clearly as the original.