I grew up in the south where it was very much acceptable to have fried okra as a vegetable 4 times a week during the summer. My parents and both sets of grandparents grew okra in their gardens. I wasn’t a fan. And I couldn’t get away from it.
Like most things that weren’t macaroni & cheese, I had to slowly come around to appreciate okra. But only fried. And even then, only dipped in ranch dressing.
It still counted.
With containers of okra sitting in the produce section for $2 ($2!), I couldn’t pass them up. Instead of plain okra fritters, we threw in the kernels from a leftover grilled corn cob (we always throw a few extra cobs on the grill just for occasions like these!) and some goat cheese. Because everything’s better with goat cheese!
The corn is sweet, the goat cheese tangy and creamy when eaten warm. And just when you think it couldn’t get any better, try dipping it in a little homemade ranch dressing
Okra Fritters with Grilled Corn and Goat Cheese
Okra fritters get a summer makeover with grilled corn kernels and tangy goat cheese.
- Vegetable oil, for frying
- 1 1/2 cup sliced okra (~1/4-inch slices)
- 3/4 cup corn kernels, cut from 1 grilled cob
- 4 oz goat cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup + 2 Tbsp flour
- 1/3 cup buttermilk
- 1 egg
- Ranch dressing, for serving (optional)
- Heat ~1/2 inch of vegetable oil in a medium frying pan.
- In a mixing bowl, combine okra, corn kernels, goat cheese, salt, and pepper, stirring to mix well.
- Add flour and stir.
- Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
- When the oil is hot enough (a pinch of batter dropped into the oil should vigorously bubble), drop batter by 2 Tbsp and flatten with the back of your spoon.
- Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
- Remove to a paper towel-lined plate to drain and cool.
- Serve warm. With ranch dressing.
Yields: 12 pieces
Estimated time: 30 minutes