Okra Fritters

3 eggs, beaten

1 cup buttermilk

1½

cups all-purpose flour

1 cup cornmeal

2 teaspoons salt

2 teaspoons ground black pepper

½

teaspoon dried thyme

¼

-½

teaspoon cayenne pepper (optional, but good)

1 pound fresh okra, stemmed and cut into 1/2-inch thick rounds

½

medium onion, chopped

½

medium green bell pepper, stemmed, seeded and chopped

1 small stalk celery, chopped

canola oil, for frying (2/3-11/2 cups for a 10-inch skillet)

Ketchup or hot-pepper vinegar, for serving

In a large bowl, mix together the eggs and buttermilk. Add the flour, cornmeal, salt, black pepper, thyme and cayenne (if using) and mix well. Add the okra, onion, bell pepper and celery, and stir until well blended. Let sit at room temperature for 10-15 minutes.

Set the oven to warm, and line a baking sheet with paper towels.

Heat 1/4-1/2 inch of oil in a heavy skillet until very hot. The surface should look wavy. When the oil is ready, gently drop batter into the oil by large spoonfuls (to make 3-inch fritters) and fry until golden brown, 4 to 5 minutes on each side. Remove with a slotted spoon, and drain on the prepared baking sheet. Set in the oven to keep warm while you fry the remaining fritters.

Serve immediately.

Serves eight.

"River Run Cookbook" by Jimmy and Maya Kennedy and Marialisa Calta (2001 HarperCollins)