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Back to the Family by Art Smith
I created these wonderful fritters for a party at the Hudsons' beautiful home in Pensacola, Florida. Everyone in the South loves okra, and this is a great way to serve this slimy vegetable. Don't fear the slime!
Makes 6 To 8 Servings


• 1 onion, minced
• 1/2 bell pepper, minced
• 1 stalk celery, minced
• 1 jalapeno pepper, seeded and minced
• 1 cup buttermilk
• 4 eggs, beaten
• 1 cup cornmeal
• 1/2 cup self-rising flour
• Salt and freshly ground black pepper to taste
• 1 pound fresh okra, sliced
• Grapeseed oil for frying

In a large bowl, combine all the onion, bell pepper, celery, jalapeno pepper, buttermilk, eggs, cornmeal, flour, and salt and pepper.

2.. Gently fold in the okra. Do not overmix or the okra will become excessively sticky.

3. In a cast-iron skillet, add enough grapeseed oil to fill halfway. Place over medium-high heat.

4. When the oil is hot, drop little spoonfuls of fritter batter into the oil and fry until the fritters are crispy and brown. Drain on paper towels and serve with a sprinkling of salt.

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