Summer heat is already here and summer vegetables will be coming in soon. Rick and I had been grabbing whatever for lunch and supper a few weeks ago. Thank goodness we were busy at the Flower Gazebo and meals were not on top of our list. We had brides and parties to attend to.
Friday and Saturday we didn’t have time to cook, so we had sandwiches and such. Sunday we just needed a good ole vegetable dinner (peas, squash, corn, tomatoes, and baked chicken). We needed some cornbread also. I had a little frozen okra, so we made these fritters, and they were great with our vegetables. I didn’t even need any chicken. Sometimes you just need a good old fashioned vegetable dinner. Add some okra fritters to your next meal. Hope you enjoy.
- 1 cup self-rising cornmeal
- One third cup self-rising flour
- 1 egg beaten
- 1 cup sliced okra (fresh or frozen)
- One quarter teaspoon granulated garlic
- One quarter teaspoon black pepper
- 1 cup buttermilk (only add enough to make batter slightly thick)
- 2 tablespoons sour cream
- Oil for frying
Combine all ingredients, except oil.
Add oil to pan and heat to 350 degrees.
Drop fritters by spoonful into hot oil and fry until golden brown.
May God Bless You.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.