I just love it when you all share recipes with me! I love checking my email to find a new family favorite that’s probably been passed down through the generations. One such recipe is this one for okra fritters. This recipe came to me from one of our cookbook winners, Julie Taylor. When she received her cookbook, she sent me a thank you note and this delicious recipe. My wife and Mom just loved it! I know you will too!
Ingredients
- 1/2 cup all purpose flour
- 2 cups fresh or frozen okra cut in circles (coarsely)
- 1/2 cup finely chopped onion
- 1 large egg
- 1/4 cup buttermilk
- salt and pepper to taste
- oil for frying
Directions
- Heat oil in heavy skillet, just enough to cover the bottom of the skillet good. In bowl mix flour, salt and pepper.
- Coarsely chop okra.
- Add onion and okra toss to coat.
- In small bowl mix together egg and buttermilk and add to okra mixture and stir just until combined.
- Drop batter in med hot skillet in about 1/4 cup mound and then flatten the okra mound with a spatula and fry until golden brown. Usually takes about 4 to 5 minutes per side, if browning to quickly may need to lower the heat, turn only once.
- Drain on paper towels and sprinkle with a little salt. Makes about ten fritters. Can dip in a dipping sauce of your choice.
Recipe Card
Okra Fritters
Ingredients
- 1/2 cup all purpose flour
- 2 cups fresh or frozen okra cut in circles
- 1/2 cup finely chopped onion
- 1 large egg
- 1/4 cup buttermilk
- salt and pepper to taste
- oil for frying
Instructions
- Heat oil in heavy skillet, just enough to cover the bottom of the skillet good. In bowl mix flour, salt and pepper.
- Coarsely chop okra.
- Add onion and okra toss to coat.
- In small bowl mix together egg and buttermilk and add to okra mixture and stir just until combined.
- Drop batter in med hot skillet in about 1/4 cup mound and then flatten the okra mound with a spatula and fry until golden brown. Usually takes about 4 to 5 minutes per side, if browning to quickly may need to lower the heat, turn only once.
- Drain on paper towels and sprinkle with a little salt. Makes about ten fritters. Can dip in a dipping sauce of your choice.
* 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.
Linda
If using frozen okra, do you have to thaw them first?
Yes, you’ll want it thawed.
Janice
Stacey, these were so good with your remoulade sauce. I’ll have to make some for my Mom, she is an okra lover and would love this recipe. We eat okra every way you can cook it, which is a good thing. Our garden continues to produce an abundance in this Alabama heat. When I’m busy or we are in a hurry, roasted okra is my go to cooking method. Sometimes I use plain olive oil and sometimes a spicy pepper oil. If you have not cooked roasted okra, give it a try on a busy work night. Thanks for all of your good recipes.
I love hearing that! Yes, I love it roasted and even grilled. I’ll take it just about any way I can get it, Janice!
KathyR
This looks delish! I also go to Cracker Barrel for their fried okra. I don’t know if I can get it fresh in my grocery store. I’m pretty sure I can get it frozen. I will definitely try this!
My mom used to make this with corn instead on special occasions (no onions). We were tight on money so she made her own maple syrup to go with it. I remember her boiling water, adding sugar, and maple flavoring. We were the luckiest kids in town ’cause the other mothers bought maple syrup in a store. MY MOM made us homemade every time we needed it. Such good memories!
Yes, great memories! Thanks for sharing, Kathy!
Kevin Brewer
I live on an island off the north coast of Honduras called Roatan. We can’t get buttermilk here, so what would be a good substitute for it with the Okra Fritters. From Ms, so love okra. Thanks.
Kevin
You can make your own! It’s super easy! Combine a cup of whole (or 2%) milk with about 1 tablespoons of lemon juice or vinegar. Mix well and allow to sit for 5 to 10 minutes before using.
Kristin
We LOVE Okra! Can you recommend a good recipe for a dipping sauce? Maybe a remolade would be good?
I love this sauce: https://southernbite.com/2011/06/07/remoulade-sauce/ Just be cautious about the salt content of your creole seasoning.
Dianne
Finally! I recipe that I can use with the only okra I can get here in CA, frozen.
Denise
Oh my do these look good! 🙂 You had me at “Okra”! That’s all that I needed to see to be interested. I can remember as a child my grandmother and great grandmother making many wonderful southern dishes with okra.
Ha! It certainly is a staple down around these parts!
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Sabrina
More greetings from Montgomery. How did I not know about this site? These look amazing! Can’t wait to try them. I see you have an interesting remoulade recipe on here; might try a little bit of that with these.
LOL! I have no idea, but I sure am glad you found it! 🙂 Welcome!
K-Lo
Forgive me please. I know I might tread on toes here, but has anyone tried baking these or pan frying them?
Something without the oil? I love the idea, but fat frying gives me excruciating heartburn.
I haven’t personally, but I can see how baking might work. If you give it a try, be sure to come back and let me know how it turns out!
And don’t worry about asking questions! We’ve got a pretty good group of folks here that follow the blog. I don’t think they’d get too offended! 🙂
Tom
This looks good. I will have to try it. I’m thinking it would be good with cornmeal, instead of flour to.
I do love corn meal with my okra and have been playing around with it in the recipe. It’s good to leave some flour in there to get the fluffy texture, but the corn meal does add something to it. 🙂
WinnieMom
Oh my goodness were these ever good.Fixed today for Sunday lunch- another great recipe for Okra. I did change the receipe just a bit. Instead of using all flour I used 1/4 cup cornmeal and 1/4 cup flour. Hubby really loved these. Yankee friend that said she didn’t like Okra enjoyed these too. Keep the good recipes coming.
Wonderful! Thanks for coming back to let me know how things turned out! So glad y’all enjoyed them!
Elizabeth
We went to Cracker Barrel just to get their chicken and dumplings and fried okra yesterday afternoon for dinner. I was so thrilled when I saw this okra recipe in my e-mail this morning. Going to the store to get the ingredients I need and will have this for supper tonight. Oh the pleasures in life that makes us so happy!
julie taylor
Glad your wife and mother enjoyed it, How about you?
I LOVED them! Thanks again for the recipe!
marie
Oh, That looks soooooooo good.
Ruth Dickinson
Well, I can’t wait to try this!!!!!