4 bacon slices, cooked crisp & chopped (save drippings)

1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)

1/2 pound fresh okra, trimmed and chopped

1 large egg

1 cup well-shaken buttermilk

1 cup cornmeal (preferably stone-ground)

1 tespoon sugar

1/4 teaspoon cayenne

About 1 cup vegetable oil for frying

Add onion and okra to drippings in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.  Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.  Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter, turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

4 bacon slices, cooked crisp & chopped (save drippings)

1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)

1/2 pound fresh okra, trimmed and chopped

1 large egg

1 cup well-shaken buttermilk

1 cup cornmeal (preferably stone-ground)

1 tespoon sugar

1/4 teaspoon cayenne

About 1 cup vegetable oil for frying

Add onion and okra to drippings in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.  Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.  Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter, turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.