Sunday, September 19, 2010

Okra Fritters, Nectarine Tomato Jam, Roasted Corn with Cilantro Butter

How do you get frozen okra to not taste so slimy? Fry it!
Fresh okra would be great for these fritters but personally I can NEVER find them available. So I make due with what I have because there is something about okra I just plain enjoy.

Crispy cornmeal fritters stuffed with okra, green bell peppers and celery, served with a sweet and sour nectarine-tomato jam and charred corn smothered in cilantro and scallion butter.

Okra Fritters

1 1/2 tsp ener-g egg replacer mixed with 2 tbl water
1/2 tsp apple cider vinegar
1/2c oat milk
1/2c cornmeal
3/4c whole wheat pastry flour
2 tsp sea salt
1 tsp pepper
1 tsp dried thyme
1 tsp cayenne
1/2 lb frozen okra, thawed and coarsely chopped
1/4c finely chopped yellow onion
1/4c finely chopped celery
1/4c finely chopped green pepper
Peanut Oil for frying

In a large bowl whisk to combine the egg replacer, vinegar and oat milk.
In a small bowl combine the cornmeal, flours and spices.
Stir the wet batter in the dry, be careful not to overwork. Fold in all the vegetables. Let the mixture sit while your oil heats up.
In a large deep pot, fill up oil 1/2 inch. Heat until 360 degrees. Use an ice cream scoop or a spoon to scoop out small balls of dough and drop them in the oil. Fry until golden brown, around 7 minutes. Drain the fritters on a paper bag and sprinkle with sea salt.

Nectarine Tomato Jam
1c tomatoes, seeded and chopped medium
1 nectarine, seeded and thinly sliced
2 tsp minced garlic
1/2 apple cider vinegar
2 tbl organic sugar
1 tbl agave
1/8 tsp cinnamon
1/4 tsp salt

Combine all ingredients in a small pot and bring to a boil. Boil vigorously for 20-30 minutes until the mixture has cooked down and is sweet and thick.

Roasted Corn with Cilantro Butter
2 yellow corn cobs
1/2c earth balance vegan butter, softened
1 tbl minced garlic
1 scallion, minced
3 tbl finely chopped cilantro
1/2 tsp salt
1/4 tsp pepper

On a grill top or under a broiler, roast corn until slightly charred, 10-15 minutes.
In a small bowl combine the remaining ingredients and spread over corn cobs while warm.

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