This is fried okra with a twist. It reminds me of torta (ground meat and potato omelette), but at a healthier level. I was also thinking of the English fish and chips so I put it on brown paper instead of a plate. I didn't need malt vinegar though, the salt was more than enough to give the okra fritters a kick. This recipe is from Martha Stewart Everyday Food Magazine (September 2010 edition).
What you need:
- 1/2 cup Canola oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground pepper
- Kosher salt
- 2 cups frozen sliced okra, thawed and coarsely chopped
- 1/2 cup diced Vidalia onion
- 1 large egg
- 1/4 cup buttermilk
What to do:
In a large skillet, heat oil over medium. Meanwhile, in a large bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a separate (and smaller) bowl, whisk together the egg and buttermilk. Add to okra mixture and stir just until combined.
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 a cooling rack. Season with kosher salt and serve warm.
Tips, Tricks and Tweaks:
1. No buttermilk? Make your own! Just add one tablespoon of lemon juice or white vinegar to a cup of milk and let stand for 5 minutes.
2. If you still want dipping sauce, try malt vinegar (ala fish and chips). The acidity of the vinegar will work well with the fried taste of the fritter.