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 |
- In a bowl, combine all the ingredients except the frying oil.
- 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.
- Drain on paper towels and serve warm.
The okra accident