Okra Fritters with Cornmeal

By: The Local Palate
Okra Cornmeal Fritters wrapped in newspaper from Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Wine Bar.

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.

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  • 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
  1. 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.
  2. 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.
  3. In a mixing bowl, combine egg, buttermilk, cornmeal, brown sugar, and cayenne. Whisk until smooth. Stir in onion, okra, and bacon mixture.
  4. 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 By
    Timothy Grandinetti of Spring House, Kitchen & Bar and Quanto Basta Italian Wine Bar in Winston-Salem, North Carolina
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