Ingredients:
 ½ cup flour
 1 cup cornmeal
 1 tsp garlic powder
 1 tsp salt
 ½ tsp pepper
 ½ lb okra, coarsely chopped
 1 large green creole tomato, diced
 1 cup Odyssey Tomato Basil Feta Cheese
 ½ onion, finely diced
 1 egg
 ½ cup buttermilk
  cup vegetable oil
Chipotle Mayo:
 ½ cup mayonnaise
 1 tsp chipotle powder (or to taste)
 parsley, chopped (optional garnish)
Directions:
1

In a large bowl, combine the flour, cornmeal, garlic powder, salt and pepper. Add the green tomato, chopped okra, onion and feta. In a small bowl, lightly beat the egg into the buttermilk, then add it to the okra mixture. Stir until just combined.

2

In a separate bowl, add buttermilk to egg and whisk to combine. Add mixture to tomato mixture, stirring to combine.

3

Mix mayo and chipotle powder in a small dish; set aside.

4

Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels.

5

Serve hot using chipotle mayo as a dip.

AuthoradminYields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 minsCategory,

AuthoradminCategory, DifficultyIntermediate

Yields: 12 fritters

Ingredients

Ingredients:
 ½ cup flour
 1 cup cornmeal
 1 tsp garlic powder
 1 tsp salt
 ½ tsp pepper
 ½ lb okra, coarsely chopped
 1 large green creole tomato, diced
 1 cup Odyssey Tomato Basil Feta Cheese
 ½ onion, finely diced
 1 egg
 ½ cup buttermilk
  cup vegetable oil
Chipotle Mayo:
 ½ cup mayonnaise
 1 tsp chipotle powder (or to taste)
 parsley, chopped (optional garnish)

Directions

Directions:
1

In a large bowl, combine the flour, cornmeal, garlic powder, salt and pepper. Add the green tomato, chopped okra, onion and feta. In a small bowl, lightly beat the egg into the buttermilk, then add it to the okra mixture. Stir until just combined.

2

In a separate bowl, add buttermilk to egg and whisk to combine. Add mixture to tomato mixture, stirring to combine.

3

Mix mayo and chipotle powder in a small dish; set aside.

4

Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels.

5

Serve hot using chipotle mayo as a dip.

Green Tomato Fritters with Feta
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28May
2020

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