Fresh Corn and Okra Fritters

• 1/2 cup stone-ground white cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. baking powder, preferably homemade (see above)
• 1 egg, lightly beaten
• 1/2 cup water
• 1/2 tsp. freshly ground black pepper
• 1/4 cup thinly sliced scallions
• 1 cup fresh corn kernels
• 1 cup (about 5 oz.) thinly sliced (18- to 1/4-inch thick) okra
• About 2 cups vegetable oil for frying

1. Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend.
2. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
3. Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
4. Pour oil into a large skillet, and heat to 340F.
5. Scoop batter by about 1/4 cupfuls into hot oil.
6. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes.
7. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels.
8. Sprinkle lightly with salt, and serve hot or at room temperature.

stoneground white cornmeal, allpurpose, salt, baking powder, egg, water, freshly ground black pepper, scallions, fresh corn kernels, okra, vegetable oil

Taken from www.vegetariantimes.com/recipe/fresh-corn-and-okra-fritters/ (may not work)