Signing you in…

Southern Okra Fritters

Southern Okra Fritters prepared dish

These crisp southern-style okra fritters fold tender sliced okra, cornmeal, onion, and a lightly spiced buttermilk batter into golden pan-fried cakes. Serve them hot with lemon wedges, hot sauce, or a creamy dipping sauce for a satisfying snack, lunch, or dinner side.

This recipe is american style, lunch, scaled for 6 servings, with 20 min prep and 20 min cook.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 6

Quick cooking notes

  • Core ingredients include vegetable oil, yellow onion, large eggs, lemon wedges.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 3 cups vegetable oil (for frying)
  • 0.5 cup yellow onion (finely diced)
  • 2 count large eggs (lightly beaten)
  • 6 count lemon wedges (for serving)
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh parsley (chopped)
  • 1 tsp baking powder
  • 0.75 cup yellow cornmeal
  • 1 lb fresh okra (trimmed and sliced 1/4-inch thick)
  • 0.5 tsp garlic powder
  • 1 count jalapeño pepper (seeded and finely minced)
  • 1 tsp kosher salt
  • 0.5 cup all-purpose flour
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 cup buttermilk

Instructions

  1. Line a rimmed baking sheet with a wire rack and place it near the stove, then set a second plate beside the work area for scooping the batter.
  2. Pat 1 lb sliced fresh okra dry with paper towels on a cutting board for about 2 minutes, removing excess surface moisture so the fritters brown instead of steaming.
  3. Whisk 0.75 cup yellow cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika, and 0.5 tsp garlic powder in a large mixing bowl until evenly combined, about 30 seconds.
  4. Whisk 2 lightly beaten large eggs and 0.5 cup buttermilk in a medium bowl until smooth and pale yellow, about 30 seconds.
  5. Pour the egg mixture into the dry ingredients and stir with a rubber spatula just until no dry pockets remain, about 45 seconds; the batter should be thick enough to hold its shape on a spoon.
  6. Fold the sliced okra, 0.5 cup diced yellow onion, 1 minced jalapeño pepper, and 2 tbsp chopped fresh parsley into the batter with the spatula until the vegetables are evenly coated, about 1 minute.
  7. Pour 3 cups vegetable oil into a 10-inch heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high heat for 5-7 minutes, until the oil reaches 350°F (175°C) on a deep-fry thermometer.
  8. Using a 2-tbsp scoop or two spoons, carefully lower 5 or 6 mounds of batter into the hot oil, spacing them at least 1 inch apart so the oil temperature stays near 350°F (175°C).
  9. Fry the fritters over medium-high heat until the bottoms are deep golden brown and the edges look set, 2-3 minutes, adjusting the heat as needed to keep the oil between 340°F and 360°F (171°C to 182°C).
  10. Turn each fritter with a slotted spoon or fish spatula and fry until the second side is deep golden brown and the center is set, 2-3 minutes more; an instant-read thermometer inserted into the center should read at least 160°F (71°C) because the batter contains egg.
  11. Transfer the cooked fritters to the prepared wire rack with a slotted spoon and let them drain for 2 minutes while you return the oil to 350°F (175°C).
  12. Repeat the scooping and frying process with the remaining batter in 2-3 batches, allowing 4-6 minutes per batch and skimming any loose browned bits from the oil with a slotted spoon.
  13. Let the fritters rest on the wire rack for 3 minutes so the crust stays crisp, then serve them hot with 6 lemon wedges and any desired sauce.

Nutrition (per serving)

  • Calories: 238
  • Protein: 6 g
  • Fat: 14 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 456 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients