You’ve never been the type to fritter things away. Until now. Down at Slows Bar B Q, Detroit’s destination for all things slathered in saucy sauce and washed down with craft beer, chef Brian Perrone’s split pea and okra fry-ups make a scrumptious start to any meal.
Split Pea and Okra Fritters
Makes 25-30 fritters
Ingredients
2 c. green split peas, cooked and cooled
4 c. baby spinach, packed
½ c. hot sauce
¼ c. buttermilk
6 eggs
2 tbsp. kosher salt
1 tbsp. sugar
2 tbsp. baking powder
¼ c. yellow cornmeal
3 c. all-purpose flour, plus a little more
8 c. okra, sliced
1. Combine split peas and spinach in food processor, add hot sauce and buttermilk, process until smooth. Transfer to large bowl.
2. Whisk in eggs; add salt, sugar, baking powder, and cornmeal.
3. Whisk in flour a little at a time until mixture is not too loose, not too firm.
4. Fold in okra.
5. Drop by rounded tablespoon into 350º oil, fry until golden brown and cooked all the way through. Serve immediately.
Slows Bar B Q, 2138 Michigan Avenue, at Fisher Freeway West, Detroit (313-962-9828 or slowsbarbq.com).
Photo: Courtesy of Greg Holm