Zeldas Okra Fry Fritters Recipes

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:

• 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:

• 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:

• Combine first 9 ingredients in medium bowl, stirring well.
• Pour oil to the depth of 2 inches into skillet; heat to 360°F degrees.
• Using a tablespoon dipped in hot water, drop mixture into hot oil.
• Fry 1 minute on each side or until golden; drain on paper towels.
• Serve at once.

Steps:

• Heat the olive oil in a saute pan over medium-high heat. Add the onions and saute till translucent and slightly browned, about 5 minutes. Let cool.
• Place cornmeal, flour, salt, baking powder, and pepper in a large bowl and whisk together to blend. Make a well in the center of the flour mixture and add the eggs and water.
• Blend sparingly till dry ingredients are just moistened. Batter will be thick. Fold in the cooled onion mixture and okra.
• In a heavy skillet, pour oil to a depth of 1 inch and heat to 350 degrees F. Line a baking sheet with parchment paper. Scoop 2 heaping tablespoons of batter per fritter onto the lined baking sheet and flatten each slightly with the back of the spoon.
• Using a spatula, lift each patty and slide each into the hot oil. Cook a few at a time, being careful not to overcrowd the pan. Fry until golden brown on one side, approximately 2 minutes.
• Carefully flip the fritter and continue to fry on the other side until golden brown, approximately 2 minutes. Remove from oil and drain on a rack.