Healthy Okra Fritters

Here’s my go-to recipe for crispy okra fritters, made with fresh okra, cornmeal, and just the right blend of seasonings. They’re golden brown on the outside and perfectly tender inside.

These fritters have become a summer staple in our house, and I usually make a double batch because they disappear so quickly. Nothing beats having them hot from the skillet with a dash of hot sauce, wouldn’t you agree?

What Kind of Okra Should I Use?

Fresh or frozen okra both work great for making these fritters, so don’t stress if you can’t find fresh pods at your market. If you’re using fresh okra, look for bright green pods that are about 2-4 inches long – the smaller ones tend to be more tender and less fibrous than the larger ones. When selecting fresh okra, give it a gentle squeeze – it should feel firm, not soft or slimy. If you’re going with frozen okra, just make sure to thaw and pat it dry before slicing to help your fritters get nice and crispy. Either way, slice your okra into thin rounds (about 1/4 inch thick) for the best texture in your fritters.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these crispy fritters:

• Self-rising cornmeal mix: If you don’t have self-rising cornmeal mix, you can make your own by combining 1 cup regular cornmeal with 1/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
• Buttermilk: No buttermilk? Mix 1 1/2 cups regular milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Fresh/frozen okra: While okra is the star here and can’t really be substituted without changing the recipe entirely, you can use either fresh or frozen – just make sure frozen okra is thawed and patted dry before using.
• Cooking oil: Any neutral-flavored oil with a high smoke point works well – try vegetable, canola, or peanut oil.
• Onion: You can swap regular onion with green onions, shallots, or even onion powder (use 1 tablespoon) if you’re in a pinch.

Watch Out for These Mistakes While Frying

The biggest challenge when making okra fritters is dealing with excess moisture, which can make your fritters soggy instead of crispy – be sure to pat your okra dry with paper towels before mixing, especially if using frozen okra that’s been thawed. Another common mistake is having your oil either too hot or too cold – the ideal temperature is around 350°F, and you can test it by dropping a small amount of batter in; it should sizzle gently and rise to the surface. For the crispiest results, avoid overcrowding the pan when frying, as this lowers the oil temperature and leads to greasy, heavy fritters – work in small batches and keep finished fritters warm in a low-temperature oven. Remember to let your batter rest for about 10 minutes before frying, which allows the cornmeal to properly hydrate and results in a better texture.

What to Serve With Okra Fritters?

These crispy okra fritters make such a great Southern side dish, but they can easily become the star of the meal with the right accompaniments! A classic combo is to serve them with a side of ranch dressing or remoulade sauce for dipping – both options add a cool, creamy contrast to the crunchy fritters. For a complete meal, I like to pair them with slow-cooked collard greens and black-eyed peas, or serve them alongside pulled pork and coleslaw. You can also keep things simple with just a squeeze of fresh lemon juice and a dash of hot sauce on top, which adds a nice kick of flavor and brightness to these savory bites.

Storage Instructions

Keep Fresh: These okra fritters are best enjoyed right after cooking while they’re still hot and crispy. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days. Just know they won’t be quite as crispy as when fresh!

Make Ahead: You can prep the batter up to 2 hours ahead and keep it in the fridge until you’re ready to fry. Just give it a quick stir before using, as the ingredients might settle a bit. For the okra itself, slice it in advance and keep it in an airtight container in the fridge for up to a day.

Crisp Up: To bring back some crispiness to leftover fritters, pop them in a preheated oven at 350°F for about 5-7 minutes, or heat them up in an air fryer for 2-3 minutes. Skip the microwave – it’ll make them soggy!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 150-180 g

Ingredients

• 2 cups sliced okra (use fresh or frozen)
• 1 1/4 cups self-rising cornmeal mix
• 1/2 cup plain flour
• 1 egg
• 1/2 cup finely chopped onion
• 1 1/2 cups buttermilk
• Salt and pepper to taste (optional)
• 1 cup cooking oil

Step 1: Prepare the Fritter Mixture

In a large mixing bowl, combine all ingredients except for the okra and oil.

Use a spoon to mix everything thoroughly until the ingredients are well incorporated.

Once mixed, gently fold in the okra to coat it with the batter.

Step 2: Heat the Oil

In a large skillet, pour in enough oil to cover the bottom and heat it over medium-high heat.

Allow the oil to reach a temperature suitable for frying, which should be shimmering but not smoking.

Step 3: Fry the Fritters

Using a 1/4 cup measuring cup, scoop the batter and carefully drop it by spoonfuls into the hot oil.

Fry each fritter for about 2 minutes on one side, or until it’s nicely crusty and golden brown.

Flip the fritters and fry the other side for an additional 2 minutes until evenly cooked through.

Step 4: Drain and Serve

Once the fritters are cooked, remove them from the skillet and place them on paper towels to drain any excess oil.

Optionally, while still warm, slather the fritters with butter for an extra indulgent touch.

Serve hot and enjoy your delicious okra fritters!