Okra Tomato Fritters

By: Hannah Lee Leidy
Okra Tomato Fritters

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  • 3 to 4 cups oil for frying, plus 3 tablespoons vegetable oil
  • 4 cups fresh okra, chopped fine
  • 1 cup onion, minced
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 cup chopped tomato
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 teaspoon fresh cracked black pepper
  • 2 cups self-rising flour

1. In a dutch oven fitted with a deep-fry thermometer, heat 3 to 4 cups oil to 325 degrees. 

2. In a large skillet heat 3 teaspoons of oil over medium heat. When oil is hot, add chopped okra and onion and cook until onion is translucent, 8 to 10 minutes. Remove from heat and let cool. 

3. In a stainless-steel bowl add all remaining ingredients except the flour. When the okra mixture is cool, add to buttermilk mixture and stir until thoroughly incorporated. Slowly fold in flour a little at a time until it is all well-combined. 

4. When ready to fry, gently drop a heaping spoonful in the hot oil and fry until golden brown, approximately 5 minutes. Using a slotted spoon, transfer cooked fritters to a paper towel to drain excess oil. Continue working in batches until all fritter batter is used. Sprinkle cooked fritters with additional salt and serve warm. 

  • By Kevin Mitchell, adapted from Taste the State, USC Press 2021

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