Monday, June 15, 2015

What the hell do I do with this vegetable: okra and corn edition

The fair foods truck this week had okra, corn, onions, red potatoes, grapefruit, oranges, bananas, and iceberg lettuce. Amazing.

I grilled the okra, which is incredibly easy and in my opinion tastes pretty much the same as fried okra. Just cut off the ends, put it on a baking sheet, drizzled it with olive oil and some spices, and baked at 450 until it looked done:

Some of the okra we ate just like this. The rest, I used to make the fritters. I cut up about a cup or so of okra into small pieces, along with one small onion that I had sliced and grilled, plus the kernals from half an ear of corn, also grilled in the oven in the same way. I added half a cup of cornmeal, half a cup of flour, adobo, cumin, about half a cup of cheddar cheese, then enough milk to make it into a firm dough. I dropped it onto a baking sheet, flattened them out a bit, and baked at 400 until done:

No comments:

Post a Comment