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Okra Fritters

(recipe, Megan Scott)

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A recipe by the Southern chef Scott Peacock inspired this recipe.


  1. ½ lb. tender okra, caps removed and thinly sliced
  2. 1 small onion, minced
  3. 1 ear of corn, kernels cut from the cob
  4. ½ cup white or yellow cornmeal (medium or fine, not coarse)
  5. ½ cup water
  6. 1 egg
  7. 2 garlic cloves, minced
  8. 1 tsp. kosher salt
  9. ½ tsp. black pepper
  10. Peanut or vegetable oil for frying


  1. In a bowl, combine all the ingredients except the frying oil.
  2. Heat about 3 tablespoons of the oil in a nonstick skillet over medium to medium-high heat until hot. Using a ¼-cup measure, scoop portions of the fritter mixture into the skillet and flatten. Fry until golden brown, about 4 minutes, then flip and fry 4 minutes longer, until both sides are brown and crisp.
  3. Drain on paper towels and serve warm.