Okra Fritters

img_4022We were lucky to get a sack of fresh okra from a friend of ours and I made some fritters which turned out beautifully.  He was telling me that okra was really easy to grow, however, mine did not do very well.  Maybe it doesn’t grow well in containers which is a must for me because the ground is very hard.  It’s very interesting learning from someone who has been gardening for as long as he has which is probably over 60 years since he is in his nineties.  Some of the larger pods I put to the side to dry and plan on trying to plant the seeds next year in my garden.

Tomorrow I am headed to Houston to house sit for my sis.  Maggie is going with me so including her I will be watching three dogs, two cats, a rabbit, an aquarium of fish and a horse.  Even so, I am going to try my best to squeeze in some kitchen time while I am there.

For The Fritters:

  • 2-1/2 cups okra, finely chopped
  • 1/2 cup shallots, finely chopped
  • 1 jalapeno, finely chopped
  • 1/2 cup shredded cheese (I used pepper jack)
  • 1/2 cup all-purpose flour
  • 1/3 cup fine cornmeal (I used masa)
  • 1 teaspoon baking powder
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • olive oil
  • Preheat oven to 400 degrees F.
  • Chop the okra, toss with 1 Tablespoon of olive oil, spread onto baking sheet and bake for 10-15 minutes.
  • Chop shallots and jalapeno and microwave for 1 minute to soften.
  • Combine the okra, shallots and jalapeno in large mixing bowl and let cool to room temperature.
  • Add the egg, buttermilk and cheese.  Stir until well blended.
  • Stir in the flour, cornmeal, baking powder, garlic powder, caynenne, salt and pepper.
  • Heat olive oil in large skillet and using an ice cream scoop drop into hot oil.  Use a fork to flatten.  Fry until browned on both sides.
  • Remove and drain on paper towel.


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