Yields: 12 fritters
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty Level: Intermediate

Ingredients:

• 1/2 cup flour
• 1 cup cornmeal
• 1 tsp garlic powder 
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb okra, coarsely chopped
• 1 large green creole tomato, diced
• 1 cup Odyssey Tomato Basil Feta Cheese
• 1/2 onion, finely diced
• 1 egg
• 1/2 cup buttermilk
• 1/3 vegetable oil

Chipotle Mayo

• 1/2 cup mayonnaise 
• 1 tsp chipotle powder (or to taste) 
• Parsley, chopped (optional garnish)

Directions:

1. In a large bowl, combine the flour, cornmeal, garlic powder, salt and pepper. Add the green tomato, chopped okra, onion and feta. In a small bowl, lightly beat the egg into the buttermilk, then add it to the okra mixture. Stir until just combined. 
2. In a separate bowl, add buttermilk to egg and whisk to combine. Add mixture to tomato mixture, stirring to combine. 
3. Mix mayo and chipotle powder in a small dish; set aside.
4. Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels.
5. Serve hot using chipotle mayo as a dip.