Some of you are probably thinking, ‘what the heck is this thing?’ and ‘is that really spaghetti in there?’ It’s a spaghetti squash and nope, no pasta here. This is the squash’s natural texture when baked…cool, huh? It’s not only beautiful but absolutely delicious. Spaghetti squash has a slight sweetness that complements any savory flavors you stuff into it. Top each half with a pinch of red pepper flakes and chopped parsley, if desired. Serve hot.
- 2 pounds fresh okra, sliced in 1/8 inch pieces
- 1 large tomato, diced
- 1 onion, diced
- 6 packets instant grits
- 2 eggs, lightly beaten
- salt and black pepper to taste
- ½ cup oil for frying, or as needed
Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.
Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.
Prep time: 10 mins / Cooking time: 1 hr 5 mins / Total time: 1 hr 15 mins
Serving: 2 / Yield: 2 servings