Sunday, June 14, 2009


makes about 28 fritters

4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
about 1 cup vegetable oil for frying

Preheat oven to 200°F with rack in middle.

Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.

Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.

Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

bacon recipe courtesy of: Ruth Cousineau, Gourmet, June 2008

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