Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.
Last summer my husband and I bought fresh picked okra at our local Farmer’s Market. I made fried okra fritters with them. Today I am finally getting around to sharing this recipe with you!
Okra is a plant that originally is native to East Africa. It is a flowering plant that produces lots of green pods as it grows. These green pods are what is edible on the plant and they are used in various cuisines around the world. Here in the United States okra is typically associated with Southern cooking.
My parents were both from the South (Texas), so I grew up eating a lot of Mom’s fried okra. As an adult living in good ol’ Pacific Northwest, I don’t see FRESH okra in our grocery stores too often, so I was thrilled to find some at our farmer’s market last summer.
This savory recipe for fritters can be made using fresh OR frozen okra, so that is a win-win! If you use frozen okra, you can make these fritters any time of the year. Here’s how to make yummy fried okra fritters.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Fresh Okra
Rinse and dry the okra (fresh okra is shown in the photo below). Cut off the top stem and a small slice off the bottom. Slice the okra into rounds, each about ½” thick. Set the okra aside while you make the batter.
NOTE: You will need 2 cups total of sliced okra, whether using fresh or frozen (thawed). If you’re buying or using fresh okra, this will be approximately half a pound.
Make The Batter To Coat The Okra
Okay… now it’s time to make the batter. Measure buttermilk, flour, **self-rising cornmeal, chopped onion, egg, garlic powder, seasoning salt and black pepper into a large bowl.
TIP: **Don’t have self-rising cornmeal? Here’s how to make it (2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.
Stir the batter ingredients well, until they’re fully combined. The batter will be fairly thick. Add the sliced okra, and gently stir until the slices are fully coated with batter.
Heat Oil For Frying
You will need enough vegetable oil to be 2-3 inches deep in a large skillet (or electric skillet). Heat the oil on Medium-High until it reaches 350°F.
Make sure the oil is at the correct temperature before attempting to fry the okra, to ensure the fritters have a browned, crispy exterior and are cooked all the way through!
Fry The Fritters
Once the oil is at 350°F. it’s hot enough to fry the fritters! For each fritter, scoop a heaping Tablespoon of the batter and CAREFULLY add it to the hot oil.
Cook 5-6 fritters at a time, being sure to leave space between each fritter, to ensure they cook separately and evenly.
Fry the fritters (without moving them) for 2-3 minutes. They should be nicely browned and crispy on the bottom at this point.
Carefully turn the fritters over, and continue to fry the second side for another 2-3 minutes in the hot oil.
Serve The Fried Okra Fritters
When done, the fried okra fritters should be browned and crispy on all sides. If you insert a toothpick into the middle of a fritter, it should come out “clean and free of batter”.
Transfer the fritters onto paper towels using a spatula or slotted spoon, so excess oil can be absorbed. Keep them covered, so they stay warm.
Continue making more fritters until all the batter has been used. Important!: Make sure oil is re-heated to 350° F. before adding the next batch!
I get between 12-15 fried okra fritters with this recipe, but the amount may vary, depending on the “size” of the heaping scoops of batter used.
Let the fried okra fritters cool on the paper towels until they have cooled slightly, so they’re not blazing hot. Serve, and enjoy these delicious fritters as a side dish to a variety of meats and soups!
Here’s a photo (below) of a fritter, split open to reveal the sliced okra inside. We enjoy serving fried okra fritters warm, with soft butter to spread on them.
I hope you have the chance to make these tasty fried okra fritters, and trust you’ll enjoy them. Thanks for stopping by, and please come back soon for more family-friendly recipes.
Looking For More VEGGIE SIDE DISH Recipes?
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- Baby Eggplant Mozzarella Bites
- Maple Chile Glazed Carrots
- Cauliflower Au Gratin
- Baked Parmesan Zucchini Fries
- Brussel Sprout Casserole For Two
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Original recipe source: unknown
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.
- 2 cups fresh or frozen okra sliced
- vegetable oil enough to be 2 inches deep in skillet
- 1½ cups buttermilk
- 1½ cups self-rising yellow cornmeal *SEE NOTE BELOW*
- ¾ cup all purpose flour
- ½ medium yellow onion ,peeled/diced
- 1 large egg
- 1 teaspoon garlic powder
- ⅓ teaspoon seasoning salt
- ¼ teaspoon ground black pepper
Rinse/dry okra (if using fresh). Cut off the top stem and a small slice off the bottom. Slice okra into rounds, about ½" thick. Set aside. NOTE: You need 2 cups of sliced okra, whether fresh or frozen (thawed).
In a large bowl, stir buttermilk, flour, *self-rising cornmeal (see note section below), onion, egg, garlic powder, seasoning salt and black pepper until combined (batter is thick). Add okra; gently stir until fully coated with batter.
Pour enough vegetable oil to be 2 inches deep in a large skillet (or electric skillet). Heat oil on Medium-High temps until it reaches 350°F. (frying temp.)
For each fritter, scoop out a heaping Tablespoon of batter; CAREFULLY add it to the hot oil. Cook 5-6 fritters at a time, leaving space between each one, so they cook separately/evenly. Note: I usually get 12-15 fritters, but amount can vary, depending on amount used per fritter.
Fry fritters 2-3 minutes (without moving them), until browned/crispy on the bottom. Carefully turn fritters over; continue frying 2-3 more minutes.
When done, fritters should be browned/crispy on all sides. A toothpick inserted deep into a fritter should come out clean/free of batter. Transfer fritters to paper towels to absorb oil. Keep them covered/warm. Continue with remaining batter. Important! Make sure oil is re-heated to 350° F. before cooking the next batch!
Serve warm (with butter), alongside a variety of meats and soups! Enjoy!
NOTE: Oil for frying was not included in the caloric calculation, as amounts used may vary widely.
TIP: MAKE SELF-RISING CORNMEAL (this makes 2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.
Here’s one more to pin on your Pinterest boards!