This quiche came from one of my oldest, dearest friends in the world, Sue Boore Foster. Sue’s father, Frank Boore, was the longtime owner of two beloved St. Petersburg restaurants, Aunt Hattie’s an...
- 1 lb. okra, finely chopped
- ½ cup onion, finely chopped
- 1 large egg, lightly beaten
- 1 tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
- ½ cup all-purpose flour
- ½ cup plain cornmeal
- 1 tsp. baking powder
- Canola or peanut oil for frying
- ¼ cup bacon drippings
2. Stir the flour, cornmeal, and baking powder together in a separate bowl. Add the flour mixture to the okra mixture and stir until well combined.
4. Drop the okra batter into the hot oil by heaping tablespoonfuls and cook, in batches, until golden brown, turning once. Drain on paper towels and serve warm.
Photo by Mary Britton Senseney. From The Beach House Cookbook by Mary Kay Andrews (St. Martin's Press, 2017).
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