Tuesday, February 11, 2014
Okra Fritters from All Recipes and a Remoulade Sauce for Dipping
I happen to like Okra. I have several recipes for preparing it. I don't usually post fried recipes, but this one is appealing to me. I think these would make a great snack for a party or an appetizer. I'm looking forward to making them. I have adapted this recipe and added a home made Remoulade Dipping Sauce.
2 pounds of sliced frozen okra, thawed and roughly chopped (I buy a bag at our local farmers market).
1 large tomato, finely diced
1 large onion, finely diced
6 packets of instant grits
2 eggs, beaten
salt and pepper to taste
1/2 C vegetable oil for frying
In a large bowl:
Blend together well by hand
Heat oil in a 10" cast iron skillet over medium heat.
Use a medium sized cookie scoop and drop the balls into the oil.
Fry the fritters until golden brown, about 3 minutes, turning until golden brown.
Remove from the oil and drain on paper towels.
Serve hot with a remoulade sauce. (recipe to follow)
This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt
In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.
Use as a dipping sauce for the fritters.
Peace in the Kitchen!