Okra Fritters with Grilled Corn & Goat Cheese

by Shawnda on June 21, 2012

in Sides,Veggies & Starches

Okra Fritters with Grilled Corn and Goat Cheese

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.

Okra Fritters with Grilled Corn and Goat Cheese

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.

Ingredients

  • 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)

Instructions

  1. Heat ~1/2 inch of vegetable oil in a medium frying pan.
  2. In a mixing bowl, combine okra, corn kernels, goat cheese, salt, and pepper, stirring to mix well.
  3. Add flour and stir.
  4. Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
  5. 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.
  6. Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
  7. Remove to a paper towel-lined plate to drain and cool.
  8. Serve warm. With ranch dressing.

Notes

Yields: 12 pieces

Adapted from Everyday Food

Estimated time: 30 minutes

{ 27 comments… read them below or add one }

1 anne June 21, 2012 at 2:13 am

Really looks good man ! love it will try to make it one of this day .

Reply

2 Sara {Home is Where the Cookies Are} June 21, 2012 at 5:42 am

OOOO! Hello! I just groaned out loud when I saw these. I’ve been meaning to try okra. It doesn’t seem like there could even possibly be any better way than this!

Reply

3 Krissy@DaintyChef June 21, 2012 at 6:12 am

I have never tried okra before, this recipe seems like a good one to start with.

Reply

4 Tracey June 21, 2012 at 7:12 am

I’ve never had okra but something tells me this is the way to go if I’m going to take the plunge! Love this pic!

Reply

5 Kelsey June 21, 2012 at 8:13 am

Ooooh I LOVE okra! And goat cheese! And summer corn! These are complete and total summer perfection!

Reply

6 ErinsFoodFiles June 21, 2012 at 8:34 am

Dangit, a NEW way to fry okra?! This looks & sounds DIVINE.

Reply

7 RebeccaH June 21, 2012 at 9:55 am

Oh man, these sound awesome! If only I could get okra up here–I haven’t had it in YEARS!

Reply

8 Nikki June 21, 2012 at 11:53 am

I first read these as “Oak Fritters” and thought, “Shawnda thinks of everything!” lol! Glad to see that they are OKRA fritters instead, though! They look marvelous.

Reply

9 Rachel @ Baked by Rachel June 21, 2012 at 1:23 pm

Everything tastes better fried! :)

Reply

10 Cupcake and Talk June 21, 2012 at 3:00 pm

Yum! These look so good. Just want to say ” I love your blog.”

Reply

11 Ann P. June 21, 2012 at 4:21 pm

Such an awesome southern treat :) love it!

Reply

12 Javelin Warrior June 21, 2012 at 10:15 pm

On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…

Reply

13 Peter @Feed Your Soul June 22, 2012 at 7:32 am

these look awesome. I will definitely try these. i love fritters and okra.

Reply

14 Jojo June 22, 2012 at 7:56 am

Ooh I love okra but I rarely eat it. I don’t know why, but I just don’t buy it usually. These fritters look so good, I’ll have to finally get some okra and try it!

Reply

15 Riley June 22, 2012 at 12:00 pm

As long as there’s goat cheese, I’m in!

Reply

16 Ehschwab June 22, 2012 at 1:01 pm

Oh man! It’s entirely possible these will get new re-proposed to after 5 1/2 years of marriage!

Reply

17 Jen Laceda @ Tartine and Apron Strings June 22, 2012 at 1:05 pm

i love anything fried! fritters are great for packing a picnic! a true southern summer specialty! i’m officially drooling here…

Reply

18 Joanne June 22, 2012 at 8:13 pm

I am SUCH a big fan of okra even though I wasn’t southern-raised. These fritters look fabulous!

Reply

19 Katrina June 24, 2012 at 3:25 pm

This sounds super awesome! Love it!

Reply

20 Maggie @ A Bitchin' Kitchen June 24, 2012 at 9:15 pm

I loooove fried okra. I must try this!!

Reply

21 Eliss June 24, 2012 at 9:27 pm

I’m not an okra fan, but these look good enough to eat!!

Reply

22 Stephanie @ Macaroni and Cheesecake June 25, 2012 at 2:01 pm

These are the epitome of a southern dish! Loving this!!

Reply

23 Josie June 26, 2012 at 6:49 am

Ohhhh man. I need these ASAP. You are a genius.

Reply

24 Aimee {The Girl with the Wooden Spoon} June 26, 2012 at 7:02 am

Excuse me while I wipe the drool from my mouth and computer….These looks wonderful! Can’t wait to try them.

Reply

25 Michele June 26, 2012 at 5:28 pm

Can you use another cheese…in place go the goat cheese? Thank you

Reply

26 foodiebride June 26, 2012 at 6:31 pm

You should be able to use just about anything you can grate or crumble.

Reply

27 Debra Kapellakis June 27, 2012 at 11:03 pm

I grew up on okra and yellow squash tossed with salt and pepper, coated in flour and fried. YUM! Your recipe is a for sure keeper.

Reply

Leave a Comment

Previous post:

Next post: