Ingredients

1 cup flour

1/2 cup cornmeal

1/4 cup grated parmesan

1 medium yellow onion, peeled and minced

3 eggs, lightly beaten

1-1/4 cups evaporated milk

2 teaspoons salt

1/2 teaspoon cayenne

1lb. okra, trimmed and thinly sliced

1 cup vegetable oil

Preparation

  1. Mix together flour, cornmeal, parmesan, onions, eggs, evaporated milk, salt and cayenne pepper in a large bowl. Add okra and set aside.

  2. Heat oil in a large nonstick skillet over medium heat. Make 4-5 fritters at a time by spooning 2 tablespoons of the batter for each fritter into skillet, keeping about 3" between fritters and using a spatula to flatten each mound into a 3-1/2" pancake. Fry until bottoms turn golden, about 2 minutes; flip and continue frying until center is cooked through, about 2 minutes more. As fritter are finished, transfer to paper towels to drain. Repeat process with the remaining batter.