Okra can be a love-hate ingredient due to the texture, but in these classic American fritters, fresh okra marries with the crunch of the cornmeal making for a fun addition to a casual dining concept. We recommend serving these with a smokey BBQ mayo dip on the side. Check out the recipe below!
Ingredients
Smokey BBQ Mayonnaise:
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Black pepper, crushed 1.0 g
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Chipotle powder 3.0 g
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Water 15.0 ml
Okra Hush Puppies:
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All purpose flour 130.0 g
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Cornmeal 120.0 g
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Baking Powder 6.0 g
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Garlic, powder 5.0 g
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Sugar, white 30.0 g
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Full fat milk 120.0 ml
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White Vinegar 5.0 ml
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Eggs 2.0 pc
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Okra, fresh, cleaned and sliced 120.0 g
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Butter, unsalted softened 40.0 g
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Onion, finely chopped 25.0 g
Preparation
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Smokey BBQ Mayonnaise:
- Whisk together all ingredients, serve in a bowl or squeeze bottle for plating.
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Okra Hush Puppies:
- Preheat a deep-frying machine to 180°C.
- In a medium bowl, whisk together flour, cornmeal, baking powder, garlic powder, sugar and Knorr Aromat Seasoning.
- In another bowl, add milk, white vinegar and allow it to sit at room temperature for 10 minutes before adding the eggs. Whisk together until well combined.
- Make a well in the middle of the dry ingredients and add the wet ingredients. Combine with a rubber spatula until three quarters mixed, then add okra and butter and continue to fully combine. Do not over mix.
- Drop ‘teaspoon’ sized of batter into the preheated oil and allow them to become a rich golden brown, making sure to rotate them occasionally to ensure even browning. This should take 5 to 7 minutes.
- Remove and serve hot with Smokey BBQ Mayo.
