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Okra and Corn Fritters

Source of Recipe

Louisiana Cookin'


Recipe Introduction

"These Okra and Corn Fritters are the perfect addition to a Cajun 4th of July table. If you fry up a batch of our Cajun-Brined Fried Chicken, save the cooking oil for these."

Recipe Link: tinyurl.com/v447f7fd

List of Ingredients

◦ Peanut oil, for frying
◦ 5 cups self-rising buttermilk cornmeal mix
◦ 2 teaspoons garlic powder
◦ 1 teaspoon salt
◦ 1 teaspoon ground black pepper
◦ 1 pound fresh okra, finely chopped
◦ 4 ears fresh corn, kernels removed from cob
◦ 3 cups whole milk
◦ 2 large eggs, lightly beaten
◦ Herb-Pepper Cane Syrup (recipe follows)


Recipe

In a large Dutch oven, pour oil to a depth of 4 inches.
Heat until a candy or deep-fry thermometer reads 350� F.

In a medium bowl, combine cornmeal mix, garlic powder, salt, pepper, okra, and corn kernels, stirring to combine. In a small bowl, whisk together milk and eggs. Combine milk mixture with cornmeal mixture.

Drop batter, in batches, by rounded tablespoons into hot oil.
Cook until golden brown, 5 to 6 minutes. Drain on paper towels, and serve warm with Herb-Pepper Cane Syrup.





❧ Herb-Pepper Cane Syrup:

◦ 1 cup cane syrup, such as Steen's
◦ 2 tablespoons minced shallot
◦ 1 tablespoon ground black pepper
◦ 2 teaspoons chopped fresh rosemary
◦ 1 teaspoon kosher salt

In a saucepan, bring cane syrup, shallot, pepper, rosemary, and salt to a boil over medium heat. Remove from heat, and let cool to room temperature. Serve immediately with Okra and Corn Fritters, if desired.