Marcus Monroe, of Manitou Farms, shared his recipes for okra fritters and persimmon bread.  You can find Marcus at CFM most Saturdays in the summer and fall.

Print Recipe
OKRA FRITTERS
Servings
Ingredients
  • 1 cup flour
  • cup ½cornmeal
  • cup ¼grated Parmesan
  • 1 medium onion peeled and diced
  • 3 eggs lightly beaten
  • 1 cup ¼buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • teaspoon ½cayenne
  • 1 pound okra trimmed and sliced thin, about ¼ inch
  • 1 cup canola oil
Servings
Ingredients
  • 1 cup flour
  • cup ½cornmeal
  • cup ¼grated Parmesan
  • 1 medium onion peeled and diced
  • 3 eggs lightly beaten
  • 1 cup ¼buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • teaspoon ½cayenne
  • 1 pound okra trimmed and sliced thin, about ¼ inch
  • 1 cup canola oil
Instructions
  1. Make a batter by mixing together flour, cornmeal, Parmesan, onions, eggs, buttermilk, baking soda, salt and cayenne.
  2. Mix in the okra.
  3. Heat a large skillet over medium-high heat.
  4. Spoon in 4 to 5 fritters (2-3 tablespoons for each) at a time.
  5. Fry until golden brown on each side, about 3 minutes.
  6. Drain on paper towels. Keep in a warm place while cooking remaining fritters.
Share this Recipe