THESE CRUNCHY FRITTERS (GUARANTEED TO CONVERT even the most squeamish non-Southern eater) were
inspired by those included on the lazy Susan at a down home retreat in McComb, Mississippi, called The Dinner Bell. Sorry, but these fritters simply don’t work with frozen okra, so if you can’t find small, firm pods in the market, choose another appetizer. And don’t snicker at the Thousand Island dressing: it adds just the right zest the okra needs.

Makes 4 to 6 servings

INGREDIENTS

THE DRESSING:

• 1 cup mayonnaise
• 1⁄4 cup bottled chili sauce
• 1⁄4 cup minced pimento-stuffed green olives
• 1 large hard-boiled egg, finely chopped
• 1 tablespoon minced fresh chives
• 1 tablespoon minced green bell pepper
• Tabasco sauce to taste

THE FRITTERS:

• 1 1⁄2 pounds small, firm, fresh okra, rinsed
• 3⁄4 cup minced onion
• 1⁄4 cup minced green bell pepper
• 3 tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• Freshly ground black pepper to taste
• 2 cups yellow cornmeal
• 1 large egg
• 2 tablespoons half-and-half
• Tabasco sauce to taste
• Vegetable shortening

INSTRUCTIONS

1. To make the dressing, combine all the ingredients in a small bowl, mix till well blended, cover, and chill till ready to serve.
2. To make the fritters, stem the okra and slice thinly.
3. In a large bowl, combine the okra, onion, bell pepper, flour, salt, and pepper and toss till well blended.
4. Add the cornmeal to the okra mixture and toss again.
5. In a small bowl, whisk together the egg, half-and-half, and Tabasco till well blended.
6. Pour the egg mixture over the okra mixture, stir gently, and let it stand for about 15 minutes.
7. In a large skillet, melt about 1 inch of vegetable shortening over moderately high heat.
8. Drop the okra mixture by tablespoons into the hot shortening and fry the fritters for about 2 minutes on each side or till just golden brown.
9. With a slotted spoon, transfer the fritters to paper towels to drain.
10. Serve the fritters hot with dollops of the dressing on the side.