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Okra Fritters

By , from the Megan Scott collection
Serves 8


A recipe by the Southern chef Scott Peacock inspired this recipe.


½ lb. tender okra, caps removed and thinly sliced
1 small onion, minced
1 ear of corn, kernels cut from the cob
½ cup white or yellow cornmeal (medium or fine, not coarse)
½ cup water
1 egg
2 garlic cloves, minced
1 tsp. kosher salt
½ tsp. black pepper
~ Peanut or vegetable oil for frying


  1. In a bowl, combine all the ingredients except the frying oil.
  2. Heat about 3 tablespoons of the oil in a nonstick skillet over medium to medium-high heat until hot. Using a ¼-cup measure, scoop portions of the fritter mixture into the skillet and flatten. Fry until golden brown, about 4 minutes, then flip and fry 4 minutes longer, until both sides are brown and crisp.
  3. Drain on paper towels and serve warm.

Related post: The okra accident

This content is from the Megan Scott collection.

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