Market Recipe: Okra & Tomato Fritters

Okra and Tomato Fritters
by Market Chef Maggie Perkins
I duck egg (Munkebo Farm)
1 cup whole milk
1/2 cup fine ground oatmeal 
1 tsp seasoning salt 
1 pint okra, sliced thinly (JBG)
1 pint heirloom cherry tomatoes, sliced (JBG)
1 small purple bell pepper, chopped (JBG)
1 bunch basil, leaves chopped (about 1 tablespoon yield)(JBG)
To serve:
Mother Culture savory yogurt
Basil buds
In a large bowl, gently combine all ingredients in order.
In a heavy skillet, heat about 1/2 cup cooking oil to a shimmer. Test with small spoonful of fritter batter (should bubble as soon as it’s added).
In heaping tablespoons, drop fritter batter into oil. Allow to set and brown before turning to opposite side, cooking until cooked through the center and browned with crispy edges.
Remove and blot any oil from fritters on paper toweling. Top each with savory yogurt and garnish with basil buds.

Comments are closed.