Mahasti Vafaie, from the Tomato Head and Flour Head Bakery, show us how to make Okra Fritters
- ½ cup red onion, finely chopped
- 1 cup fresh okra, trimmed and thinly sliced
- 1 large egg
- 1 cup well-shaken buttermilk
- 1 cup yellow cornmeal
- 1 tespoon sugar
- 1/2 tespoon cayenne
- 1 tsp salt
- About 1 cup vegetable oil for frying
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and salt until smooth. Stir in okra and onion mix until everything is well incorporated.
Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Serve with a side of ranch dressing.