JIMMY'S OKRA FRITTERS

River Run, Vermont

• 3 large eggs, lightly beaten
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper
• 1 pound okra, trimmed and cut into ½" rounds
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• Vegetable oil for frying

Hot Sauce For Serving ...

1) In a large bowl, whisk together the eggs and buttermilk.
 
-- Stir in the flour, cornmeal, salt, black pepper, thyme and cayenne.
 
-- Fold in the okra, bell pepper, onion and celery and let the batter sit at room temperature for 15 minutes.

2) In a large cast-iron skillet, heat ¾" of vegetable oil to 360 degrees.
 
-- Working in batches, add heaping tablespoons of the fritter batter to the hot oil and fry over moderate heat until deep golden all over, 4 to 5 minutes.
 
-- Transfer to paper towels to drain and season with salt.
 
-- Serve immediately with hot sauce.
 
-- Serves 6 people.

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