Active Time

　　30 min

　　Total Time

　　30 min

　　When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

　　

Ingredients

Makes about 28 fritters

　　4 bacon slices

　　1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)

　　1/2 pound fresh okra, trimmed and chopped

　　1 large egg

　　1 cup well-shaken buttermilk

　　1 cup white cornmeal (preferably stone-ground)

　　1 tespoon sugar

　　1/4 tespoon cayenne

　　About 1 cup vegetable oil for frying

　　

Step 1

Preheat oven to 200°F with rack in middle.

　　

Step 2

Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.

　　

Step 3

Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.

　　

Step 4

Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

　　Cooks' note:

　　Bacon, onion, and okra mixture can be made 1 day ahead and chilled.