I was thumbing through an old copy of the Farmers & Consumers Market Bulletin the other day, looking for heirloom seeds, root stock, or anything exciting to put in this year’s Straw Bale Garden, when I stumbled on a recipe for Okra Patties. You know how I feel about okra. And, with this past winter being such a bugger (12″ of snow! in Georgia!!), I was seriously jonzin’ for a little summer.
I had some frozen okra put up from the summer, so I thought “What the heck.” The recipe looked simple enough, and I was looking for something to serve with the meatloaf sandwiches I had already decided to make for dinner.
It’s not often that I gush about a low end recipe. But, the corn meal as it mixes with the liquid from the okra (you’ll notice I played down the word slime….) creates such a wonderful crispy texture. These are by far the best fritter-type things I’ve ever made.
I just had to share.
From Best of Georgia Farms
1 Pound of Okra – Cut into 1/4″ pieces (or 1 Bag Frozen Okra)
1/2 Cup Chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Water
1/2 Cup All Purpose Flour
1/2 Cup Self Rising Cornmeal Mix
1 Teaspoon Baking Powder
1/8 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper (Optional)
3 Cups Vegetable Oil
2 Large Mixing Bowls
Large Serving Spoon
Large Flat Skillet
- In one bowl, combine cut okra, onion, salt, pepper, and water – mix well
- In the second bowl combine the flour, baking powder, cornmeal, garlic powder (and cayenne)
- Add the dry mix to the okra mixture and stir well to combine
- Place the skillet on medium high with the oil about 1/2″ high
- Spoon out egg-sized portions of the mix and place in the oil
- Fry over medium high heat until well browned on each side (About 4 minutes per side)
- Drain on paper towels