The Pioneer Woman Tasty Kitchen
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Cheesy Okra Fritters

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Not so fond of okra? Need to have a heart-to-heart? These little fritters will ease any doubt you ever had about the furry vegetable.

Ingredients

  • 1 cup Canola Oil
  • ½ cups Flour
  • 2 cups Okra, Coarsely Chopped
  • ½  Small Onion, Diced
  • ¼ teaspoons Cayenne Pepper
  • 1  Egg
  • ¼ cups Buttermilk
  • 1 cup Shredded Cheese
  • Salt And Pepper

Preparation

In a large skillet, heat the oil over medium heat. In a large bowl, combine the flour, okra, onion and cayenne and toss to coat. In a smaller bowl, whisk together the egg and buttermilk until thoroughly combined. Add the buttermilk mixture to the okra, stirring to combine. Add the cheese and stir again until fully incorporated. Salt and pepper conservatively.

Working in batches, drop batter in small mounds into the oil (a small ice cream scoop works well). Using a spatula, gently press each mound until slightly flattened. Fry the fritters until golden, about 4 minutes per side, flipping once. (If they’re browning too quickly, adjust the heat.) Drain the fritters on paper towels or newspaper, sprinkle with kosher salt and serve warm.

4 Comments

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Prana & Pie on 9.7.2011

Hi, Flour Girl! I’m still bumbling my way around, trying to figure out this site. I used cheddar, but it’s not imperative; use whatever cheese you like best!

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The Flour Girl on 8.31.2011

These look wonderful! Do you use cheddar?

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soakinguptheglutenfreegood on 8.31.2011

These look so good!!

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on 8.30.2011

I’m a Northerner so I don’t understand okra, it’s foreign to me, but these look drool-inducingly good and well worth a try – they look perfectly prepared (disguised) for a first timer like me! :)

4 Reviews

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2sweet4u on 11.2.2011

I made these a couple days ago and they are wonderful. I was raised on okra so I love it. It’s almost impossible to find fresh okra in Colorado so I used frozen whole okra. I thawed it out completely first using a paper towel to dry off excess water and it worked just fine. I will make these again and again.

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babyboilersmom on 9.8.2011

I made these tonight, using cheddar cheese and subbing yogurt for the buttermilk (and GF flour). Both the 2 year old and 7 year old loved them! Okra isn’t our favorite vegetable but there were no leftovers. The only drawback is the house still smells like fried food.

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euphqueen1 on 9.8.2011

I made these night before last. Okra and I definitely needed to have a heart to heart, especially a heart to heart with cheese as the mediator.

I liked them and so did my boyfriend. I was a bit put off by how slimy the okra in the middle of the fritters stayed, though.

One other note: the recipe (well, the blog post) says to experiment with different cheese. The poster made hers with many different cheeses. I used a cheddar/jack blend, but I think that between the flour and the frying, a sharper cheese is going to be best. I could barely taste the milder cheeses I used.

I will definitely make these again, though. They didn’t heal my relationship with okra completely but they were easy, good, and a nice change of pace! Great as a side with Cajun food.

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The Dinner Page on 9.1.2011

I made these last night for my husband, who L-O-V-E-S okra, and he loved them, secondly they were super easy, thanks for the recipe!!!

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