Split Pea and Okra Fritters
Oh wow, these sound amazing! Thanks Daily Candy! Making them just as soon as someone invites themselves over for dinner at my place! PS: My cousin who lives in Detroit has had them and said they are “delicious!”
You’ve never been the type to fritter things away. Until now. Down at Slows Bar B Q, Detroit’s destination for all things slathered in saucy sauce and washed down with craft beer, chef Brian Perrone’s split pea and okra fry-ups make a scrumptious start to any meal. Makes 25-30 fritters.
Ingredients
2 c. green split peas, cooked and cooled
4 c. baby spinach, packed
½ c. hot sauce
¼ c. buttermilk
6 eggs
2 tbsp. kosher salt
1 tbsp. sugar
2 tbsp. baking powder
¼ c. yellow cornmeal
3 c. all-purpose flour, plus a little more
8 c. okra, sliced
1. Combine split peas and spinach in food processor, add hot sauce and buttermilk, process until smooth. Transfer to large bowl.
2. Whisk in eggs; add salt, sugar, baking powder, and cornmeal.
3. Whisk in flour a little at a time until mixture is not too loose, not too firm.
4. Fold in okra.
5. Drop by rounded tablespoon into 350º oil, fry until golden brown and cooked all the way through. Serve immediately.
