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.
1 comments:
Health is always a great wealth for all. Why we will not achieve this? In this consideration everyone wants to have good health. Let us build our healthier life with controlled food habit, discipline, keep pace with work, rest and or exercise. While Health is the root of happiness let us build a happier life.
Post a Comment