Okra and Green Tomato Fritters

We really like these! Here we are in the middle of summer. Our garden this year has been pretty beaten down by the heat. The tomatoes are looking tired and haven't ripened. We are in western Pennsylvania though... But, the okra, of all things, is doing OK. In looking for different ways to use okra, I came across a post on SouthernBite.com about okra and green tomato fritters. We decided we had to try making them. We tweaked the recipe a little and this is what we came up with - 

Makes 12 -15 fritters

Ingredients

1/2 pound okra, coarsely chopped

1 large green tomato, or three or four small, diced
1/2 sweet onion, finely diced

1/2 cup all-purpose flour

1 cup self-rising cornmeal

1 large egg

1/2 cup buttermilk

1/2 teaspoon salt

1/2 teaspoon black pepper

A sprinkle of garlic powder
1 tablespoon fresh basil leaves chopped
1 tsp minced fresh chili pepper

1/3 cup vegetable oil for frying

YUM-YUM sauce for dipping - Optional but worth it! Look for it in the Asian food section or make your own - https://www.smalltownwoman.com/yum-yum-sauce-japanese-hibachi-style/

Instructions

In a large bowl, combine the flour, cornmeal, salt, pepper and garlic powder. Add the chopped okra, diced green tomato, minced onion, chili pepper and basil. 

 

In a small bowl, lightly beat the egg into the buttermilk, and then add it to the okra mixture.

Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping spoonfuls. 

Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. 

Cook 4 to 5 more minutes or until crispy and golden brown. 

Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.

YUM YUM sauce -