Okra Fritters
- 1 cup flour
- 1/2 cup cornmeal
- 1/4 cup grated parmesan
- 1 medium yellow onion, peeled and minced
- 3 eggs, lightly beaten
- 1-1/4 cups evaporated milk
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 1lb. okra, trimmed and thinly sliced
- 1 cup vegetable oil
- 1. Mix together flour, cornmeal, parmesan, onions, eggs, evaporated milk, salt and cayenne pepper in a large bowl. Add okra and set aside.
- 2. Heat oil in a large nonstick skillet over medium heat. Make 4-5 fritters at a time by spooning 2 tablespoons of the batter for each fritter into skillet, keeping about 3" between fritters and using a spatula to flatten each mound into a 3-1/2" pancake. Fry until bottoms turn golden, about 2 minutes; flip and continue frying until center is cooked through, about 2 minutes more. As fritter are finished, transfer to paper towels to drain. Repeat process with the remaining batter.
flour, cornmeal, parmesan, yellow onion, eggs, milk, salt, cayenne, okra, vegetable oil
Taken from www.epicurious.com/recipes/member/views/okra-fritters-1202839 (may not work)