Okra fritters

Okra fritters

Ingredients/Components

• salt - 1/2 tsp
• evaporated milk - 1/2 c
• vegetable oil - 1 item
• all-purpose flour - 1/4 c
• cornmeal - 1/4 c
• grated Parmesan cheese - 2 Tbsp
• chopped fresh parsley - 3 Tbsp
• chili powder
• salt optional - 1 item
• finely chopped onion - 1/2 c
• red pepper - 1/4 tsp
• cumin
• dried pinto beans - 2 lb
• large egg, lightly beaten - 1 item
• medium tomatoes, diced - 2 item
• medium garlic cloves, minced - 2 item
• sliced fresh okra about 2/3 lb - 2 c
• Serrano or jalapeno chili, minced - 1 item
• sliced smoked bacon, cut into 1-inch pieces - 1 lb

How to make okra fritters:

Place beans in heavy large saucepan. Cover with water and bring to boil. Drain. Return beans to pan. Pour in water to cover by 2 to 3-inches. Add all remaining ingredients except salt. Bring mixture to boil. Reduce heat to low and simmer until beans are very soft, adding more water as necessary to keep beans submerged, about 3 1/2 hours. Season with salt and cook 15 minutes longer, uncovered, if beans are too liquid. Let cool. Chill overnight. To serve, reheat beans over medium-low heat, stirring frequently. Makes 10 servings.

Recipe categories: Grains, Vegetables, Pasta, rice and grains.