A Winter Surprise

A Winter Surprise

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.

Okra Patties
From Best of Georgia Farms
Serves 8
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 Egg
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

12 thoughts on “A Winter Surprise

  1. Hi, Toby. I'm a big okra fan, though the patty format is new to me – very intriguing. It's probably a good way for non-okra-ites to learn to embrace this enigmatic vegetable.I just received the non-stick liner today, so thanks once more for the give-away, or, for stepping on my name!Dan

  2. I have to admit to never having eaten okra – we don't get it very often in New Zealand – and because people always refer to it as being slimey I feel a bit nervous about it. But I think this recipe, with the cornmeal for nice crunchy texture might just make me brave enough to give it a go.Sue

  3. My boys so want me to make this! Luckily I have found frozen okra at the store way up here North of the 49th parallel! If it wasn't for that we'd have to wait until we travel South for our okra fix!Thank you for sharing this one Toby!

Comments are closed.

Back To Top