Okra and Green Tomato Fritters

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can lighten the batter.

In a large bowl, combine 1/2 cup plain all-purpose flour, 1 cup self-rising cornmeal, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.

Whisk the dry ingredients together until well mixed.

Coarsely chop 1/2 pound of fresh okra, removing the stem and tip.

Coarsely chop 1 green tomato and finely dice 1/2 sweet onion.

Add the chopped okra, green tomato, and onion to the dry mixture and coat the vegetables in the dry mixture using a spoon.

In a small bowl, whisk together 1 large egg and 1/2 cup buttermilk until combined.

Add the wet mixture to the dry ingredients and stir until just combined, ensuring it holds together without being too runny.

Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until it reaches about 350 degrees Fahrenheit.

Scoop a heaping tablespoon of the mixture into the hot oil, being careful not to overcrowd the skillet.

Cook the fritters for 4 to 5 minutes on one side until golden brown, then flip them carefully, pressing down slightly with a spatula if needed.

Cook for an additional 4 minutes on the other side until golden brown.

Remove the fritters from the oil and allow them to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens