GUEST RECIPE FEATURE

Submitted by:
TERRY BLAICH
DEATSVILLE, ALABAMA USA


Other Recipe Submissions this week: Rhonda Carter, Wetumpka, AL; Jay Westbrook, Coden, Al; Joan Backes, Mobile, AL



Fresh Okra Fritters

¼ cup all-purpose flour
¼ cup self-rising corn meal
½ tsp. salt
½ tsp. garlic or onion powder
¼ tsp. freshly ground black pepper
Pinch of ground red pepper
3/4 cup chopped onion
2 cups fresh okra, cut in rounds (already cut frozen okra can be used)
1 large egg
1/4 cup buttermilk
Canola or vegetable oil for frying

 

In a large bowl, mix the flour, meal, salt, garlic (or onion) salt, black pepper & red pepper.  Add the onions & mix; then add the okra & toss okra rounds to completely coat all rounds; set aside.  In a small bowl, beat the egg; then beat in the buttermilk. Pour the egg mixture over the coated okra mixture and stir to combine.  Pour enough oil into a large, heavy flat skillet to cover the bottom of the skillet about ½ to 1-inch thick for shallow frying.  Heat the oil to medium-hot heat.  When oil is medium-hot, drop 1/4-cup mounds of okra mixture into the oil.  Immediately flatten each mound with a spatula to make a flat fritter. Fry until golden brown, usually takes 4 to 5 minutes per side. If browning is too quick, slightly lower heat. Turn only once. Drain in a single layer on paper towels and sprinkle with a little salt.

Terry, these are absolute delicious!  They are great now, particularly with okra so plentiful, but I definitely will be making them with frozen cut okra in the cold wintertime to remind me of the coming summer.

More of “The Good Old Days:
From the: WHITEHOUSE COOKBOOK 1910, page 209

STEWED & FRIED SALSIFY or OYSTER-PLANT

Wash the roots and scrape off their skins, throwing them as you do so, into cold water, for exposure to the air causes them to immediately turn dark.  Then cut crosswise into little thin slices; throw into fresh water, enough to cover; add a little salt and stew in a covered vessel until tender, or about 1 hour.  Pour off a little of the water, add a lump of butter, a little pepper, and a gill of sweet cream and a teaspoonful of flour stirred to a paste.  Boil up and serve hot.  Salsify may be simply boiled and melted butter turned over them.  Or, for fried salsify, stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine.  Beat up an egg, add a teacupful of milk, a little flour, butter and seasoning of pepper and salt.  Make into little cakes, and fry to a light brown in boiling lard, first rolling in beaten egg and then flour.

I’m not sure if I’ve been living under a rock or not, but I do not recall ever hearing of salsify.  So I was off to Wikipedia to be enlightened.  It is a plant in the sunflower family (Tragopogon) that looks similar to a dandelion except that the edible kind of salsify has a purple flower.  Only the root is eaten & it is supposed to taste like an oyster, but perhaps sweeter.  The roots appear to be shaped like carrots, but not carrot color.  I really doubt that I will be serving salsify in any form in the foreseeable future!  But it was fun to read the recipe in the old cookbook & to read about salsify on the Internet.  Have you ever heard of it or tasted it?

Also a “gill” is English measure for 4 ounces.  The term is usually used for measuring spirits in England, Scotland, & Ireland and is also equal to a noggin!


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