Out of all the unusual vegetables I tried out the only one I successful turned into a good meal was the Okra.
Okra is often breaded and deep fried or used inside curries or salads. Occasionally you’ll find them inside fritters.
These Okra fritters are made with Okra, polenta and Calabash (another unusual veggie). As a squash, I figured Calabash was similar to baby marrows which it isn’t quite. I would choose baby marrows next time as they’re a lot easier to peel and grate and are softer. If you have a Calabash, use it, if not – use marrows.
These okra fritters are quite gritty thanks to the polenta. To make them less gritty substitute some of the polenta for ricotta cheese which will also make the batter softer.
When shaping them, make sure to get them quite flat so they cook through. You can serve them with a dip or you can turn them into full meal. I served them in a bowl (cause bowls) and added in rocket, carrots, corn, soft boiled eggs and this herb dressing.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.