Contrary to popular belief, I am alive! You wouldn’t believe it but I’ve been cooking insane amounts of food for weeks, unfortunately the idea of even having a moment to photograph the food or write a blog post has totally escaped me.
Lucky for me, I was able to take a few minutes to make these for myself and my friend Abby who was working in the kitchen with me one day a few days (weeks?) ago. I was given a huge bag of okra and once I saw this recipe over at Confections of a Foodie Bride, I knew that my okra now had a destiny. Plus, if you don’t feed the help – they get whiny. 😉
These were delicious, so my changes were quite simple. I didn’t have the time to grill corn that day so I substituted canned corn and I added sriracha sauce because I felt like the sweet heat of sriracha is always welcome with fried foods.
Make these. Enjoy these. Forgive me!
- Vegetable oil, for frying
- 1 1/2 cup sliced okra (~1/4-inch slices)
- 3/4 cup corn kernels, cut from 1 grilled cob
- 4 oz goat cheese, crumbled
- 1.5 teaspoons Sriracha (more if you like it spicy, omit if you don’t!)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup + 2 Tbsp flour
- 1/3 cup buttermilk
- 1 egg
- Ranch Dressing for serving (optional)
- Heat ~1/2 inch of vegetable oil in a medium frying pan.
- In a mixing bowl, combine okra, corn kernels, goat cheese, sriracha, salt, and pepper, stirring to mix well.
- Add flour and stir.
- Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
- When the oil is hot enough (a pinch of batter dropped into the oil should vigorously bubble), drop batter by 2 Tbsp and flatten with the back of your spoon.
- Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
- Remove to a paper towel-lined plate to drain and cool. (I like to sprinkle with a bit of salt while they are still hot.)
- Serve warm. With ranch dressing.
Yields: 12 pieces