Fresh from the Garden Week-Okra Fritters

For This Week’s Cravings on Mom’s Crazy Cooking.

Summer is the only time to get fresh okra.  At our local farmer’s market you have to be there first to get any.  People buy it all at once!  I would share and buy just enough to cook up or maybe a little extra to freeze.  But noooo, they take it all.  This summer I am trying to grow my own.  I still won’t pass up any at the market, if I can get it.  I like it best breaded in cornmeal and pan fried.  I know that isn’t good for you, but it takes me back to my momma’s cast iron skillet fried okra and fresh Pecos cantaloupe for dinner.  Just a side for some delicious chicken fried steak and gravy.  Oh my, how good does all that sound?  I feel a cooking frenzy coming on.  I better keep writing.

These can be made with fresh or frozen sliced okra.  I have to give credit for the recipe to Paula Deen.  I have taste-tested this one with my family and it is good.  I did add the jalapenos and dipping sauce.  They just spice it up a bit, and my kids LOVE the heat.

Serve them hot with a baked brisket and a pot of beans alongside fresh sliced tomatoes and cantaloupe (icy cold).  Yummmmm!

OKRA FRITTERS WITH CHIPOTLE DIPPING SAUCE

  • 1 1/2 cups self-rising flour
  • ¼ cup cornmeal
  • 1 tablespoon The Lady’s House Seasoning (see below)
  • 1 cup buttermilk plus extra for thinning, room temperature
  • 1 egg, room temperature
  • 4 cups okra, sliced
  • 4 fresh jalapenos finely diced, seeds in for extra heat
  • Vegetable oil, for frying

Heat the oil in a cast iron Dutch oven to 350° or until a small piece of white bread toasts in the oil.

In a large bowl add flour, seasoning, buttermilk and egg. Mix well together. Add okra and jalapenos to mixture and coat.  You may need to add a bit more buttermilk to make the batter consistency easy to spoon into the oil.

Using 2 tablespoons, scoop mixture into the hot oil. Constantly flip fritters to cook and brown evenly on all sides, about 10 minutes. Remove fritters with a slotted spoon and drain on paper towels.  Salt while still hot.  (May keep warm in a 200° oven while completing the remainder of the fritters.)

Place in a serving bowl or platter and serve hot.

A tasty sauce for dipping that I created is chipotle in adobo and mayonnaise.   Finely dice 2 chipotle peppers with the sauce and mix well with the mayo.  Make this a few hours ahead of time and let sit for the flavors to marry.

The Lady’s House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Comment (1)

  1. BigSister

    These are delicious. They remind me of Grandmas potato and okra with cornbread coating. That doesn’t sound like a recipe but it really was good.

    Reply

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