Wash and thinly slice the fresh okra. Finely chop the onions and bell peppers (if using).
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, black pepper, and paprika. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk the egg and buttermilk together until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. The batter should be thick but still pourable. If it’s too thick, you can add a little more buttermilk.
Gently fold in the sliced okra, onions, and bell peppers (if using) into the batter until evenly distributed.
In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form fritters.
Fry the fritters in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove the fritters with a slotted spoon and drain on paper towels.
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