2 tbsp. Olive Oil

1 cup chopped Red Onion

½ cup Cornmeal

½ cup Unbleached Flour

2 tsp. Flaked Sea Salt

1 tsp. Baking Powder

¼ tsp. freshly ground Black Pepper

2 Eggs, lightly beaten

2 tbsp. water

8-10 pieces Gordy’s Cajun Okra, sliced into ½ inch thick discs

1 cup Vegetable Oil

Heat the olive oil in a skillet over medium-high heat, then add the red onion. Sautée 5-6 minutes, until soft and starting to brown. Remove from heat and allow to cool.

In a large bowl, mix cornmeal, flour, salt, baking powder, and pepper. Fold in eggs and water, stirring until just mixed (the batter will be thick). Fold in the onions and okra.

In a skillet, pour vegetable oil to a depth of 1″ and heat over medium-hi. In batches, form fritters from large spoonfuls of batter, dropping individually into the oil. Don’t overcrowd the pan! Fry each until golden brown, 2-3 minutes per side.

Once fried, transfer fritters to a paper towel-covered plate to drain. Serve hot.