It’s fun go to farmers markets and see how the season changes. Here in the Midwest, early spring brings rhubarb, asparagus, sugar peas and lettuce. Later these items stop appearing and we get cucumbers, corn, okra and summer squash. Finally, watermelons, pumpkins and winter squash signal the end of the growing season and the last few weeks of the market.
On one of my last trips to the market, I purchased okra, a staple in the South, but still something of a novelty in the Midwest. I recently found a recipe for okra fritters and could not resist the urge to make them. I decided to serve them with some collard greens that I grew.
Makes about 28 fritters.
4 slices of bacon
2/3 cup Vidalia or other sweet onion, finely chopped
8 ounces fresh okra, trimmed and thinly sliced
1 large egg
1 cup buttermilk
1 cup cornmeal
1 teaspoon sugar
¼ teaspoon cayenne pepper
1 teaspoon salt
Vegetable oil, about 1 cup
1. Preheat oven to 200°F with a rack in the middle.
2. Finely chop bacon. Cook in a heavy skillet over medium heat, stirring occasionally, until crisp. Drain on paper towels, reserving fat in skillet.
3. Add onion and cook until translucent. Add okra and cook until okra begins to soften, about 3 minutes. Remove from heat and stir in bacon.
4. In a medium bowl, whisk together buttermilk, egg, cornmeal, sugar, cayenne, and salt. Stir in okra mixture.
5. Wipe skillet clean. Add enough oil to skillet to measure ¼ inch and heat over medium heat. Cook rounded tablespoons of batter (6 or 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately. Give these a try and let us know how you like them.