While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants. I am not sure how they tasted because I did not eat at this restaurant. I really do like looking at restaurant menus just to get ideas of foods to make for myself. Plus, eating out has become difficult for me being gluten-free. I was never a huge fan of okra in the past, but it kinda grew on me. I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side. I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.
This certainly is a Southern Charm!
Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)
Directions:
1. Heat oil in a skillet on med/high temperature. Stir in the celery and onions and cover. Cook for 3-4 mins. Stir in the garlic and add to a bowl to cool.
2. To the bowl, add the creamed corn, beaten egg, lemon juice, and spices. Stir well. Fold in the cornmeal and flour. Season with salt and pepper to your liking.
3. To the same skillet, add 1/2 inch of fry oil. Heat on med/high temperature. Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil. Season with salt before flipping over to fry the other side.
4. Place the cooked fritters on a plate lined with paper towels to absorb excess oil. Serve with Aioli Sauce
Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika
Mix all ingredients in a bowl. Chill until ready to eat.
