Good morning! We’re sharing the recipe for the okra fritter brunch special we had over the weekend. It’s a delicious idea for any okra you might have from this year’s CSA. Be sure to catch Mahasti every first and third Saturday morning on WBIR for more great recipes using seasonal ingredients.
Here’s the link to last weekend’s segment.
½ cup red onion, finely chopped
1 cup fresh okra, trimmed and thinly sliced
1 large egg
1.5 cup well-shaken buttermilk
1 cup yellow cornmeal
¼ cup flour
1 tespoon sugar
1/2 tespoon cayenne
1 tsp salt
About 1 cup vegetable oil for frying
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and salt until smooth. Stir in okra and onion mix until everything is well incorporated.
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.
Serve with a side of ranch dressing.