Fresh Corn and Okra Fritters

Ingredients

• ½ cup stone-ground white cornmeal
• ½ cup all-purpose flour
• 1½ tsp salt
• 1 tsp baking powder, preferably homemade
• 1 egg, lightly beaten
• ½ cup rice milk
• ½ tsp freshly ground black pepper
• ¼ cup thinly sliced scallions
• 1 cup fresh corn kernels
• 1 cup (about 5 oz) thinly sliced (⅛- to ¼-inch thick) okra
• about 2 cups vegetable oil for frying

Directions

1. Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend.
2. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
3. Sprinkle remaining ½ teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
4. Pour oil into a large skillet, and heat to 340°F.
5. Scoop batter by about ¼ cupfuls into hot oil.
6. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes.
7. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels.
8. Sprinkle lightly with salt, and serve hot or at room temperature.