Okra Fritters with Corn and Goat Cheese

Hi. 🙂

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!

Okra Fritters with Corn and Goat Cheese

Ingredients

  • 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)

Instructions

  1. Heat ~1/2 inch of vegetable oil in a medium frying pan.
  2. In a mixing bowl, combine okra, corn kernels, goat cheese, sriracha, salt, and pepper, stirring to mix well.
  3. Add flour and stir.
  4. Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
  5. 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.
  6. Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
  7. 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.)
  8. Serve warm. With ranch dressing.

Yields: 12 pieces

 

 

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