Split Pea and Okra Fritter

Recipe by Chef Brian Perrone, Slows Bar BQ, Detroit

Photography By Carole Topalian | October 27, 2017

Ingredients

  • 2 cups cooked green split peas, cooled
  • 4 cups baby spinach, packed
  • ½ cup hot sauce
  • ¼ cup buttermilk
  • 6 whole eggs
  • 2 tablespoons kosher salt
  • 1 tablespoon baking powder
  • ¼ cup yellow corn meal
  • 3 to 3½ cups all-purpose flour
  • 8 cups sliced okra
  • ¼ to ½ cup canola oil

Instructions

1.  Combine cooked split peas and spinach in food processor. Add hot sauce and buttermilk; process until smooth, scraping sides down as needed. Transfer mixture to a large bowl.

2.  Whisk eggs into split pea mixture. Add salt, sugar, baking powder, corn meal and 3 cups flour, stirring until combined. Add additional flour if too loose. Fold in okra.

3.  Heat ¼ cup oil in a 12-inch sauté pan. Add 1/3 cup fritter dough and flatten with back of measuring cup. Cook 4 minutes per side or until golden brown and cooked through. Continue with remaining dough and oil as needed. Place on paper towels to drain. Serve hot.

Cook’s Tip: Chef Brian’s restaurant cooking method for fritters is deep-frying in 350° oil. Place small balls of fritter dough in oil and fry until golden, flipping halfway through cooking.

Yield: 26 fritters

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Ingredients

  • 2 cups cooked green split peas, cooled
  • 4 cups baby spinach, packed
  • ½ cup hot sauce
  • ¼ cup buttermilk
  • 6 whole eggs
  • 2 tablespoons kosher salt
  • 1 tablespoon baking powder
  • ¼ cup yellow corn meal
  • 3 to 3½ cups all-purpose flour
  • 8 cups sliced okra
  • ¼ to ½ cup canola oil
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