Okra Fritters

Okra is a survivor. Sure it gives us tender little green pods at the beginning of the season...perfect for steaming and eating while hot with just a drizzle of butter and sprinkle of salt. But then it keeps going and going. Standing up to the unbreakable Texas summer while the rest of us are wilting...along with the tomatoes and summer squash. So I always think of it as the last veggie standing and use it as we say farewell to summer and hello to autumn. Here's a perfect recipe for its grand finale. They're great on their own, but sublime when dipped in a little homemade Ranch dressing.

Okra Fritters
Makes 4 servings.
From Everyday Food.

2 cups vegetable oil
1/2 cup all-purpose flour
Coarse salt and ground pepper
2 cups frozen sliced okra, thawed and coarsely chopped
1/2 small yellow onion, diced small (1/2 cup)
1 large egg
1/4 cup buttermilk

In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined.

In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.