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 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 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:

• 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:

• 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:

• 1. In a large bowl, whisk together the cornmeal, baking powder, and sea salt.
• 2. Combine the egg and water in another bowl.
• 3. Pour the water and egg into the cornmeal, stir until smooth.
• 4. Add the remaining ingredients. Mix till well distributed. ( Batter should be thick, wet, not dry.)
• 5. In a skillet, ( I use my cast iron ) heat oil on medium. For larger fritters, measure out about 1/4 cup of batter. Pour into the hot oil. Fry the cakes until the bottoms are brown and bubbles form on the tops and edges. About 3 minutes on each side. ( Add more oil as needed as you fry your fritters )
• 6. Drain on paper towels.
• 7. Serve with your favorite condiments. They go well with sour cream and salsa. Enjoy!!!