Okra Fritters are okra slices encased in a batter of buttermilk, cornmeal, and flour and dropped by spoonfuls into hot oil and fried until golden brown.
Oh, okra! It’s either much loved or maligned. It doesn’t seem that anyone is neutral about this vegetable. I fall squarely into the much loved camp and can eat okra any way it’s prepared. My okra memories stem way back to my childhood when my Granny would be sure to have fried okra for me whenever I was around. She never made Okra Fritters, but I’m certain she would love them just as much as I do.
In Florida, we had great success growing okra in our kitchen garden. That’s doesn’t hold true for our home in the North Carolina mountains. I’ve seen it growing in the valley but I don’t think the outside temperature gets hot enough at our elevation.
Fortunately, we’ve got lots of good produce markets around.
How do you select good fresh okra?
Okra should be bright green in color. Dark green could indicate that the okra is past its prime. Look for pods that are no larger than four inches. The pods should be firm, but not woody or fibrous. Okra that’s hard can’t be softened up by cooking.
Can you use frozen okra?
You certainly can and I highly recommend it. Don’t give up on Okra Fritters just because you can’t find good fresh okra. Frozen works just as well. Thaw before using.
Does okra have to be fried to be good to eat?
That’s a matter of personal preference. While fried okra is mighty good, it’s also good the following ways:
What on Earth is a fritter?
I’m so glad you asked! A fritter, as a noun, is a small portion of dough, sometimes containing fruit, vegetable, or protein, that’s fried. As a verb, it means to waste time. I relate to both.
The last time I made fritters, I didn’t get my batter salty enough. How can I tell if I have enough salt?
Start by dropping a little, tiny bit of the fritter batter in a hot skillet. Cook it thoroughly and taste it before cooking the whole batch. You can easily make seasonings adjustments if needed.
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- Preheat a cast iron skillet on medium heat.
- Slice okra into 1/8 inch thick pieces and set aside.
- Add cornmeal, flour, buttermilk, egg, and seasoned salt to a bowl.
- Whisk until all ingredients are incorporated.
- Add okra to batter and stir.
- Cover bottom of skillet with about 1/4 inch cooking oil.
- Working in batches, drop spoonfuls of batter into hot oil. Don’t crowd in the pan. Cook about 2 to 3 minutes and flip. Cook second side about 2 to 3 minutes. Remove from skillet when both sides are browned.
- Drain on paper towel. Sprinkle with kosher salt while the fritters are still warm.
- Repeat the batches until done. Add more oil if necessary.
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Suggested equipment:
Okra Fritters
Ingredients
- 2 cups of trimmed and sliced okra
- 3/4 cup cornmeal
- 1/3 cup self-rising flour
- 3/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon seasoned salt
- vegetable oil for frying
- kosher salt for sprinkling
Instructions
- Preheat a cast iron skillet on medium heat.
- Slice okra into 1/8 inch thick pieces and set aside.
- Add cornmeal, flour, buttermilk, egg, and seasoned salt to a bowl.
- Whisk until all ingredients are incorporated.
- Add okra to batter and stir.
- Cover bottom of skillet with about 1/4 inch cooking oil.
- Working in batches, drop spoonfuls of batter into hot oil. Don't crowd in the pan. Cook about 2 to 3 minutes and flip. Cook second side about 2 to 3 minutes. Remove from skillet when both sides are browned.
- Drain on paper towel. Sprinkle with kosher salt while the fritters are still warm.
- Repeat the batches until done. Add more oil if necessary.
Try these okra recipes from some of my Southern friends:
Okra and Green Tomato Fritters
kay keen says
This looks really good, I will have to try this. Thanks for sharing this, Kay
Jackie Garvin says
Kay,
I hope you do try it! Thanks for letting me know you enjoyed it.
Rebecca Lang says
Jackie,
Thank you so much for the glowing review! There’s nothing like hearing that my book is loved. I just wish I was there to share some okra fritters with you.
Jackie Garvin says
Rebecca,
You are most welcome! I just made the Sausage, Vidalia and Tomato dish, too. Both of those have been posted on my Syrup and Biscuits fan page on Facebook and people are very interested in them both. Tomorrow, I post the giveaway contest directions featuring Quick-fix Southern.
Franklin from Dine Delish says
not a fan of okra, but that might change 🙂
gafarmwoman Pam says
Now, Quick Fix Southern looks like my kind of cookbook. I’ll have to check it out!
I love okra fritters. It won’t be long before we will have fresh okra growing in the garden. My husband loves okra cooked any which way!
Ginger says
I love some southern food! Those look really delicious. I am not much of a cook but I might have to try this recipe out.
Ginger
Stopping by LATE from #CommentHour
Ginger says
We plant our okra seeds this coming week and now I know the very first thing we’ll cook with our first harvest of okra …Okra fritters!
The cookbook review was great! I’ll have to add this cookbook to the list of cookbooks to check out!
Actually I might have to kick it to the top of the list The boiled peanuts in the crockpot peaked my interests and I won’t lie I want that corn bread recipes too.. I love me some corn bread!!!
GINGER 🙂
Jackie Garvin says
Ginger,
I love cookbooks and read them like novels. Quick-fix Southern is a good cookbook. I just reviewed Tupelo Honey Cafe’s cookbook, too. Did you see that one? I will be reviewing Mary Mac’s Tea Room cookbook next week. I’ve got to get my “okey” seeds in the ground, too, along with green beans, carrots and radishes. Then, I need some sweet banana pepper plants and I think I will be finished with my spring garden. I picked my first tomato yesterday – a Lemon Boy.
Vicky says
Okra fritters look like they’ll be less frustrating to “fry” than cornmeal dredged okra. I always have a problem with the cornmeal falling off and burning. This is a great idea.
Jaden says
Love that book too! Okra is the best veg ever…. deep fried okra, my weakness. Thinking about growing okra in the garden, but I’m the only one in the house that eats okra 🙁
Jackie Garvin says
Jaden,
Welcome to Syrup and Biscuits! If you love okra, you should grow okra. Let that be your mantra! It freezes very well and there’s about 1000 ways you can use it. I’m with you, though. I’ve never met a platter of fried okra I didn’t love.
Mary says
I have never thought that Okra Fritters existed. Now I have to try this. I enjoyed your review of the book, Quick Fix Southern, and will probably purchase it from Amazon.
sandradavisalltheway says
I have this cookbook!! I won it in Jackie’s first cookbook giveaway and LOVE it. This past summer I threw a party and everything I served came from this cookbook and Jackie’s syrup and biscuits!! And let me tell you, it was a fine party!
pumpkin061 says
I have never had okra fritters. They look delicious & this cookbook looks like a good one to have Jill Van Vlack
Jackie Garvin says
Okra Fritters are just the best thing in the world next to fried okra. We love them!