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Horry County Museum
Traditional Recipes
Southern Style – August 4, 2003
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Okra Fritters
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3 large eggs
1 cup buttermilk
1 1/2 cups all purpose flour
1 cup stone ground corn meal
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp baking powder

3-4 cups sliced okra
3/4 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 cups peanut oil for frying

In a mixing bowl whisk together eggs and buttermilk.  Sift together and stir in
dry ingredients.  Fold in vegetables.

In a heavy cast iron skillet, heat oil to medium high heat (350 degrees). Drop
fritter mixture into hot oil by spoonfuls.  Turn fritters until golden brown. 
Remove from oil and drain on paper towels.  Serve immediately.


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Steamed Okra
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Whole Okra Pods, washed and stems removed
(2-3 inch pods are best for steaming)

In a medium pot - 
Place okra in steaming basket over boiling water.
Cover and steam for approximately 7 minutes.
Remove from heat.  Season with butter, or shortening, salt and pepper.
Serve steaming hot.


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Okra Gumbo
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1/4 cup oil for sautéing
3 cups fresh okra sliced in ½" slices
1 medium onion diced
1 medium bell pepper diced
1 cup celery diced
4 cloves garlic, minced fine
2 large fresh tomatoes, diced
2 cups tomato sauce
2 cups cooked chicken, chunked
3 hot sausage links, sliced
3 cups chicken stock
black pepper, paprika, chili powder and salt to taste
2 tablespoons parsley flakes
1/2 teaspoon thyme

Sauté vegetables (excluding tomatoes) until tender in oil.
Add chicken stock, tomato sauce, cooked chicken and sliced hot links.
Bring to simmer and cook for 20 minutes until flavors merge.
Add seasoning and fresh tomatoes.
Simmer for another 15 minutes and adjust seasoning.
Serve steaming hot over white rice.