600 g of okra
3 eggs
1/3 cup of room temperature butter
Salt to taste
1 cup of all-purpose flour
20 cherry tomatoes, cut in half
1 eggplant, cut into 0.5 cm thick slices
1 bell pepper, cut into 2 cm cubes
2 small red onions, cut into rings
1/2 tablespoon of thyme
2 tablespoons of oregano
1/2 cup of olive oil
Thyme sprigs for garnish
600 g of okra
3 eggs
1/3 cup of room temperature butter
Salt to taste
1 cup of all-purpose flour
20 cherry tomatoes, cut in half
1 eggplant, cut into 0.5 cm thick slices
1 bell pepper, cut into 2 cm cubes
2 small red onions, cut into rings
1/2 tablespoon of thyme
2 tablespoons of oregano
1/2 cup of olive oil
Thyme sprigs for garnish
In a large pot with plenty of boiling water, cook the okra pods whole and on the skin for 20 minutes or until they become tender
Drain and press through a food mill with the skin on
In a bowl, mash with a spoon until you get a puree
Add the eggs, butter, and salt
Gradually add the flour and mix well until you get a homogeneous mass
Transfer to a floured surface, remove small portions of the dough and shape into 2 cm thick rolls
Cut them into 2 cm pieces. Reserve
In a baking dish, season the vegetables with herbs, olive oil, and salt
Place in a moderate oven (180°C) preheated for 25 minutes or until they become tender
In a large pot with plenty of boiling water, cook the fritters for five minutes or until they start to rise to the surface
Remove with a skimmer, distribute among six deep plates, and cover with the roasted vegetables
Garnish with thyme sprigs and serve.
