From A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the July 2026 issue. These cornmeal fritters studded with okra, onion, and bacon remind me of both cornmeal-crusted fried okra and hushpuppies. Serve them with Pickled Okra Rémoulade (recipe below), tomato jam, pepper jelly, cocktail sauce, or a couple fat drops of hot sauce. Yield: About…
2026-06-16
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