2 cups vegetable oil
1/2 cup all purpose flour
1/2 tsp salt plus more for seasoning after cooked
1/4 tsp pepper
2 cups sliced okra
1/2 cup onion, diced into small pieces
1 large egg
1/4 cup buttermilk
Heat up the oil in a large skillet with a heavy bottom (cast iron is best) over medium heat.
In a medium sized bowl, combine the flour, 1/2 tsp salt and 1/4 tsp pepper.
Add in the okra and onion and toss until evenly coated.
Whisk together the egg and buttermilk in a small bowl then add it to the okra mixture. Stir together until well combined.
Working in batches, scoop 2 tablespoons fritter batter into the oil. Gently smash the mounds with the back of your spatula
Fry until golden brown, turning once. The instructions said it would take about 4 minutes per side. That wasn't the case for me but maybe my oil was hotter than it should've been?
Drain on a paper towel and season with salt.
Serve warm and enjoy
Pairs Well With
Fried okra has always been a favorite southern dish of mine but it can be tedious to make. When I saw this recipe in Everyday Food magazine...I jumped right on it and I was not disappointed!