Okra Cornbread Fritters with Sweet & Sour Peppers

1 ¼ cup Cornmeal
½ cup All purpose flour
½ tsp Baking Soda
½ tsp Baking Powder
1 egg
1 ½ cup Buttermilk
1 Tbs Salt
2 cups Okra (sliced ¼ thick)
1 Tbs Canola Oil

Method

1. In a large bowl, combine the Cornmeal, flour, baking soda, baking powder and salt. Mix well and set aside. In a medium bowl, combine the egg, buttermilk and oil. Whisk to fully incorporate.
2. Pour the liquid ingredients into the dry and, using a whisk, mix just enough to break up lumps.
3. Do not over mix.
4. Fold the okra into the batter and rest for a few minutes.
5. Heat a pan (preferably cast iron) over medium heat with just enough oil to cover the bottom.
6. Drop the fritters into the pan in spoonfuls and brown (about 1‐2 minutes). Turn the fritters over and cook for the same amount of time. Drain on paper towels.

Sweet & Sour Peppers

1 cup Apple Cider Vinegar
1 cup Chili peppers (pick a variety that suits your personal “spice” level. I prefer banana peppers)
2 stalks Basil (bruised)
¼ cup Sorghum Syrup

Method

1. Combine the vinegar and syrup in a saucepot and bring just up to a boil. Stir and reduce heat to a simmer. Add the sliced peppers and simmer 10 minutes.
2. Place the bruised basil into a second container. Be sure that this container is not only heat tolerant, but also non‐corrosive (no aluminum). Pour the vinegar and peppers over the basil.
3. Cover and steep for 5 minutes.
4. Cool the peppers before serving.
5. Enjoy!