Cornmeal Okra Fritters

• olive oil↗2 tablespoons
• red onion↗1 cup

  minced

• stone-ground white cornmeal↗1⁄2 cup
• flour↗1⁄2 cup
• salt↗1 1⁄4 teaspoons
• baking powder↗1 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• eggs↗2

  lightly beaten

• water↗2 tablespoons
• okra2 cups

  sliced crosswise to quarter inch thick discs

• vegetable oil↗

  for frying

Step-by-step instructions

1. 1

   Heat the olive oil in a saute pan over medium-high heat. Add the onions and saute till translucent and slightly browned, about 5 minutes. Let cool.

2. 2

   Place cornmeal, flour, salt, baking powder, and pepper in a large bowl and whisk together to blend. Make a well in the center of the flour mixture and add the eggs and water.

3. 3

   Blend sparingly till dry ingredients are just moistened. Batter will be thick. Fold in the cooled onion mixture and okra.

4. 4

   In a heavy skillet, pour oil to a depth of 1 inch and heat to 350 degrees F. Line a baking sheet with parchment paper. Scoop 2 heaping tablespoons of batter per fritter onto the lined baking sheet and flatten each slightly with the back of the spoon.

5. 5

   Using a spatula, lift each patty and slide each into the hot oil. Cook a few at a time, being careful not to overcrowd the pan. Fry until golden brown on one side, approximately 2 minutes.

6. 6

   Carefully flip the fritter and continue to fry on the other side until golden brown, approximately 2 minutes. Remove from oil and drain on a rack.