- 1 onion minced
- 2 cloves garlic minced
- 2 cups of okra sliced
- 1/4 cup heavy cream
- 1 egg
- 1/2 cup flour
- pinch of salt and pepper
- handful of herbs (parsley, cilantro)
this may be the last of my farm to table posts…it’s freezing here. in fact, they just announced in parts of the hudson valley it was 20 degrees last night. that pretty much means the end of the growing season for most farmers who don’t have greenhouses. it also means winter jackets need to come out of the closet.
these babies…these are just in season and you can still find them if your lucky at your favorite farmers market and even at your grocery.
i brought them to a party after a crazy day of kid birthday parties and torrential downpours which left us all soaking wet and in sour moods.
people crowded around the plate. and when served with a spicy remoulade inhaled quickly. it took our minds off the rain. it took our minds off the impending cold season and when served with wine, well, you can’t go wrong.
the perfect little snack to entertain children of all ages (meaning adults too). and if you tell your kids there fries…well, they will eat them because anything fried is awesome.
perfect fried okra fritters
- in a saute pan, saute onion and garlic in 1 tbl of canola oil until translucent and golden, set aside.
- in a mixing bowl, add flour, salt, pepper, herbs, eggs, cream, onion and garlic mixture and mix with a wooden spoon (just enough to incorporate the mixture). add okra and stir.
- to the saute pan you were using add about an inch of oil, about a cup (i used a smallish pan).
- when oil is hot, using a tablespoon, add drops of the batter and fry till golden on under side. flip and flatten out with your spatula, continue frying to golden.
- remove from saute pan and drain on a paper towel.
serve warm/hot with a simple remoulade. serve as an app or just hide in the bathroom and eat them alone (not that i do that), because that’s how good they are 
