Chef Timothy Grandinetti, owner of Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Wine Bar in Winston-Salem, North Carolina, has found a way to keep okra relevant no matter the season: okra fritters. With elements like crispy bacon, buttermilk, and brown sugar, these okra fritters are a quick and flavorful addition to a summertime cookout or a comforting side dish in the winter.
4 slices bacon
½ medium onion, finely chopped
½ pound fresh okra, chopped
1 large egg
1 cup buttermilk
1 cup cornmeal
1 teaspoon brown sugar
¼ teaspoon cayenne
1 cup vegetable oil
- Cook bacon in a skillet over medium heat, turning occasionally until browned and crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon.
- Add onion and okra to skillet with bacon fat and cook, stirring until vegetables begin to soften, about 3 to 5 minutes. Remove from heat and add chopped bacon.
- In a mixing bowl, combine egg, buttermilk, cornmeal, brown sugar, and cayenne. Whisk until smooth. Stir in onion, okra, and bacon mixture.
- Wipe skillet clean, add vegetable oil, and place over medium heat. Add small, rounded tablespoons of batter to skillet, turning once, until golden brown, 2 to 3 minutes per side. Transfer fritters to paper towels to drain. Serve immediately.
Recipe ByTimothy Grandinetti of Spring House, Kitchen & Bar and Quanto Basta Italian Wine Bar in Winston-Salem, North Carolina