The best parts of fried okra and fried green tomatoes combine in this delicious, yet easy, recipe for Okra and Green Tomato Fritters.
Anytime I create something, I’m constantly thinking about ways to change it, tweak it, make it better. I think it’s just the nature of a creative brain. So, recipes are always swirling around in my head. I find inspiration everywhere. It’s almost a curse.
Back in 2011, a sweet reader named Julie Taylor sent me a recipe for okra fritters. My family and I fell in love. And, of course, I went to tweaking. One version ended up in my cookbook. This version is my newest version. And dare I say it… it might be my favorite. I’ve taken these crispy, delicious morsels and kicked them up a notch. Imagine the best of fried okra and fried green tomatoes in one bite. Simply amazing. Y’all enjoy!
Ideas for Serving Okra and Green Tomato Fritters
I like to eat these fritters any time of day and with just about any entree. They are also perfect as an appetizer or side dish. Whipping up a southern-inspired meal? I can’t think of a more tasty and fun addition. They are even fun for brunch!
I love to dip them in all different kinds of sauces. I highly recommend my Honey Mustard Dressing, Ranch Dressing, or Comeback Sauce. Is your mouth watering yet? I know mine is!
Can I use frozen okra for this recipe?
Yes, you can! Just be sure to thaw the frozen okra and pat it dry with a paper towel to remove excess moisture. This will help ensure the fritters crisp up nicely.
How can I keep the fritters from falling apart?
When you’re frying the okra and green tomato fritters, make sure the skillet is hot before you even think about adding them. If the oil isn’t hot enough, they’ll soak up too much and start falling apart. You want to hear that nice sizzle when they hit the pan.
As you’re cooking, don’t crowd the skillet. Give each fritter some room to breathe so they crisp up properly and don’t steam themselves into a mess. When it’s time to flip, be gentle. Let the fritters cook until they’re golden on the bottom and firm enough to hold together—usually about 3-4 minutes. Use a wide spatula to carefully flip them in one smooth motion. If they’re sticking a little, give them another minute before trying again.
Once you’ve got them flipped, let them finish cooking on the other side until they’re crispy and golden all over. Resist the urge to fuss with them too much while they fry—you want that crunchy outside to form before handling them.
Recipe Card
Okra and Green Tomato Fritters
Ingredients
- 1/2 cup all-purpose flour
- 1 cup self-rising cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 pound okra (coarsely chopped)
- 1 large green tomato (diced)
- 1/2 onion (finely diced)
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
Instructions
- In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. Add the chopped okra, green tomato, and onion. In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Stir until just combined.
- Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Dennis M. Maher
I’m thinking of subbing Panko and air frying. Is this recommended?
I’ve not tried either of those, so I can’t say for sure.
Linda
Have been looking for a lost recipe I think my mother &
I found in Southern Living years ago. This one is very close with the green tomatoes & onions,but I do remember it included turmeric as one of the seasonings. We use Cajun seasoning often & may try that, but the tumeric was very good in this recipe. Think I can adapt this! So glad I found this!
Linda
Forgot to say we did drops by spoonfuls into oil rather than flat fritters. Sure either is fine.
Linda, I hope this works well for you!
Julie taylor
Stacey, I’m still making the okra fritters but not as often as before. When you get 84 years old you sorta slow down in the kitchen !! Will have to try your improvement on the fritters, sounds real good and who doesn’t like fried green tomatoes?
Wishing you a long happy life in the kitchen..enjoy reading your post and trying your recipes.
I think about you often and sure appreciate you sharing your recipe with me!
Deborah
These look amazing!
I buy organic cornmeal. So far I haven’t found it in a self rising form. Do you know how much baking powder and soda I would use with regular cornmeal? ????
Sure thing! Try this…For every 1 cup of self-rising cornmeal: Start with 1 cup of finely ground plain corn meal in a bowl. Remove 1 tablespoon of the cornmeal and return it to the bag. To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt. Mix together.
LM
Just made them. Added a few shakes of Cajun seasoning, they were delicious!
Yum! Sounds like a perfect addition! So glad you enjoyed them!
Jean Fields
Sounds great!
Thanks!!
Susan McCormick
We’ve had caterpillars decimating our garden this year so I went ahead and picked all the tomatoes, even the green ones. We also grow okra and I looked up recipes for okra and green tomatoes and found this site. I made a batch of these fritters. O.M.G. These are so good!!!!!! Thank you, thank you, thank you for this recipe!!!!!!
I’m so glad you found me and that you enjoyed these! We sure love them!
Anne Lazarus
Do you have a cookbook with these amazing recipes ?
I do! Click the cookbook link up at the top of the page.
Lori Lear
Bet yellow squash would be great made this way too!! Thanks for the great recipe Stacey!!
Absolutely!
Nikki
Stacey,
I cannot wait to make these! Genius recipe! I mean I thought your couldn’t get any better than a fried green tomato. You proved me wrong! Love this!
Ha! Thanks! I sure hope you’ll enjoy them!
Grace
Can I use frozen okra?
Absolutely! Just let it thaw first.
Jacqueline
Those would be great dipped in a little remoulade! Or maybe even ranch dressing. I’m definitely going to be trying this!
Absolutely! Both sound like a delicious addition!
Nana
They look delicious and i do these with diced onions. They have the same taste and crunch as onion rings with much less fussing ang and prep time. I also use comeback sauce as a dip as it counteracts the ” heaviness ” of fried foods.
What a GREAT idea!!!
Kris
Hey, Stacey and Nana, what is “comeback sauce”?
It’s a dipping sauce much like the sauce served in many chicken finger restaurants. Here’s my recipe: https://southernbite.com/comeback-sauce/
Brandi
Click where is says “comeback sauce” for the recipe. It’s delicious on everything. I love them on fried pickles and shrimp especially. But there’s almost nothing it’s not meant for. Yummmmmmm!!!
Paula Smith
My roasted red pepper aioli would be delicious with these, served it at former restaurant where I was Managing Chef with our fried green tomatoes.
Roasted Red Pepper Aioli
1-1/2 cups mayo
1/4 cup roasted red peppers, drained
1 tsp. fresh ground pepper
1 tsp. celery salt
1 Tbsp. horseradish (2, if you like it hotter)
1/4 tsp. each garlic powder and cayenne pepper
several drops of Tabasco
Feta Crumbles for topping
Combine all ingredients in a blender or with an immersion blender. Store in refrigerator.
This sounds delish! Thanks so much for sharing!