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:

• Put the cornmeal, flour,1 teaspoon of the salt & 1 teaspoon of the home made Baking Powder in a mixing bowl and stir well with a whisk to blend.
• In a separate bowl, whisk together the egg and water and stir into the dry ingredients, mixing only until moistened.
• Sprinkle the remaining 1/2 teaspoon salt and the pepper over the onion and sliced okra and toss lightly.
• Fold the okra & onion into the batter.
• Pour 1 inch of oil into heavy skillet and heat to 340-350 degrees; Spoon the okra batter by heaping tablespoons into hot oil, fry until golden brown on one side and turn and continue until both sides are browned and the fritters are cooked through; remove from skillet to paper towel to drain.
• Serve & enjoy.
• For homemade baking powder: sift the 2 ingredients together 3 times and transfer to a clean tight-sealing jar; store at room temperature for up to 6 weeks.

Steps:

• Combine first 9 ingredients until mixed.
• Stir in okra.
• Pour oil into deep skillet (chicken fryer), about 2" deep of oil, and heat to 350 degrees.
• Drop okra mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once.
• Drain on papertowels.
• Sprinkle with a little salt if desired and serve immediately.
• *2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on papertowels.

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:

• 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:

• 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.

Steps:

• Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
• Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
• Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
• Serve immediately.

Steps:

• Mix the flour and House Seasoning. Pour the buttermilk over the okra and toss to coat. Place the okra in the flour mixture and toss; shake off any excess flour. Heat the oil in a cast-iron Dutch oven. When it registers 350 degrees, add the okra and fry until golden brown, 13 to 15 minutes.

Steps:

• Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F.
• Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
• In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
• Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
• Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.