OKRA and CORN FRITTERS

Okra and Corn Fritters

Peanut oil, for frying
5 cups self-rising buttermilk cornmeal mix
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 pound fresh okra, finely chopped
4 ears fresh corn, kernels removed from cob
3 cups whole milk
2 large eggs, lightly beaten
Herb-Pepper Cane Syrup, recipe follows

In a large Dutch oven, pour oil to a depth of 4 inches. Heat oil until a candy or deep-fry thermometer reads 350°.
In a medium bowl, combine cornmeal mix, garlic powder, salt, pepper, okra, and corn kernels, stirring to combine. In a small bowl, whisk together milk and eggs. Combine milk mixture with cornmeal mixture.
Drop batter, in batches, by rounded tablespoons into hot oil. Cook until golden brown, 5 to 6 minutes. Drain on paper towels, and serve warm with Herb-Pepper Cane Syrup.

Herb-Pepper Cane Syrup

1 cup cane syrup, such as Steen's
2 tablespoons minced shallot
1 tablespoon ground black pepper
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt

In a saucepan, bring cane syrup, shallot, pepper, rosemary, and salt to a boil over medium heat. Remove from heat, and let cool to room temperature. Serve immediately with Okra and Corn Fritters, if desired.