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