|Okra Potato Fritters|
- 1/2 pound of okra
- 2 eggs
- 1 cup of milk
- 1 cup of flour
- 1 cup of white corn meal
- 1 tbsp of cayenne pepper (optional)
- 1 tbsp of chipolte seasoning (optional)
- 2 tbsp of season salt
- 1 tbsp and 1 tsp of salt
- 1 tsp of black pepper
- 1 large russet potato- graded
First, slice the okra long wise into strips like french fries. Put the okra in a container and cover with water with 1 tbsp of salt. Allow the okra to soak for about a hour in the refrigerator. After a hour, pour off the water and rince with water again to remove the slimey coat off the okra.
Next, beat two eggs in one bowl and add a cup of milk. Then, add 1 tsp of salt and 1 tsp of pepper. Then, in another bowl add flour and corn meal. Mix together with 1 tbsp of season salt. Lastly, place the graded potato in a bowl and season with 1 tbsp of season salt along with the optional cayenne pepper and chipotle seasoning to make the batter spicy.
Finally, heat up vegetable oil in a large skillet. Fill the pan you use half way with oil. Heat the oil on medium high heat. Then, batter the okra by soaking the okra in the egg mixture, coat with the flour/corn meal, and cover with the shredded potatoes. Fry the okra on each side until the potatoes turn a medium brown.
After the okra is cooked, let the okra cool on a paper towel for a few minutes to remove any extra oil before serving. Enjoy the okra with your favorite southern meal.