Okra and Corn Fritters

Okra and Corn Fritters Recipe

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.

Okra and Corn Fritters
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  1. Peanut oil, for frying
  2. 5 cups self-rising buttermilk cornmeal mix
  3. 2 teaspoons garlic powder
  4. 1 teaspoon salt
  5. 1 teaspoon ground black pepper
  6. 1 pound fresh okra, finely chopped
  7. 4 ears fresh corn, kernels removed from cob
  8. 3 cups whole milk
  9. 2 large eggs, lightly beaten
  10. Herb-Pepper Cane Syrup, recipe follows
  1. In a large Dutch oven, pour oil to a depth of 4 inches. Heat oil until a candy or deep-fry thermometer reads 350°.
  2. 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.
  3. 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.
Louisiana Cookin https://www.louisianacookin.com/
Herb-Pepper Cane Syrup
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  1. 1 cup cane syrup, such as Steen's
  2. 2 tablespoons minced shallot
  3. 1 tablespoon ground black pepper
  4. 2 teaspoons chopped fresh rosemary
  5. 1 teaspoon kosher salt
  1. 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.
Louisiana Cookin https://www.louisianacookin.com/

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