Okra Patties
Ingredients:
1 lb fresh or frozen okra (thawed if frozen), chopped finely
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese (optional)
1 small onion, finely chopped
1/4 cup chopped fresh parsley (optional)
2 eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup milk (or buttermilk)
Vegetable oil for frying
Instructions:
Prepare the okra:
If using fresh okra, wash and dry it. Slice off the tops, then chop the okra into small, bite-sized pieces.
If using frozen okra, thaw and drain it well to remove excess moisture.
Mix the patty ingredients:
In a large bowl, combine the chopped okra, cornmeal, flour, Parmesan cheese (if using), onion, parsley, garlic powder, paprika, salt, and pepper.
Add the beaten eggs and milk (or buttermilk) and mix well to combine. The mixture should be thick but slightly sticky. If it’s too wet, add a bit more flour or cornmeal.
Form the patties:
With your hands, form the mixture into small patties, about 2-3 inches in diameter.
Fry the patties:
Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat.
Once the oil is hot (test by dropping a small amount of the batter into the oil—if it sizzles, it’s ready), add the okra patties in batches, being careful not to overcrowd the pan.
Fry the patties for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip them carefully.
Drain and serve:
Remove the patties from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite dipping sauce, such as ranch, hot sauce, or a tangy remoulade.