Savory Okra Patties

Looking for a new way to serve up okra that even the pickiest eaters will enjoy? I know the struggle of getting family members to try certain vegetables, especially ones that can be a bit slimy when cooked the usual way. After years of experimenting with different okra recipes, trying to find one that would win over my reluctant crew, I finally cracked the code.

These crispy okra patties are the answer I’ve been searching for – they’re easy to make, have a great texture that eliminates the slime factor completely, and they make a perfect side dish for pretty much any meal. Plus, they’re a fantastic way to use up that abundant okra from your summer garden or farmers market haul.

What Kind of Okra Should I Use?

Fresh okra is the star of these patties, and you’ll want to look for pods that are bright green and about 2-4 inches long – any bigger and they can get woody and tough. When you’re shopping, give the pods a gentle squeeze – they should feel firm but not hard, and avoid any that feel soft or have brown spots. If you can only find frozen okra, that’ll work too, but make sure to thaw and pat it really dry before using to prevent your patties from becoming too wet. For the best texture in this recipe, slice your okra into thin rounds (about 1/4 inch thick) and try to use them right after cutting, as okra can get slimy if it sits too long after being cut.

Options for Substitutions

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

• Fresh okra: If fresh okra isn’t available, you can use frozen okra – just thaw and pat it very dry with paper towels first. This is the main ingredient, so I wouldn’t recommend substituting it with something else.
• Buttermilk: No buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too.
• Jalapeño pepper: You can use serrano peppers for more heat, or bell peppers for a milder taste. If you don’t have fresh peppers, add 1/4 teaspoon of cayenne powder instead.
• Creole seasoning: Out of Creole seasoning? Use Old Bay or make your own with a mix of paprika, garlic powder, black pepper, and cayenne.
• Cornmeal: You can use all flour instead of cornmeal, but you’ll lose some of that nice crunch. Crushed crackers or breadcrumbs can work too, though the texture will be different.
• Honey: Simple swap here – use maple syrup, agave nectar, or even regular sugar instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making okra patties is dealing with the vegetable’s natural sliminess – to minimize this, make sure to thoroughly pat dry your chopped okra with paper towels before mixing it with other ingredients. Another common mistake is overcrowding the pan while frying, which leads to soggy patties instead of crispy ones – work in small batches and maintain oil temperature around 350°F for the best results. Getting the right consistency in your batter is crucial – if it’s too wet, your patties will spread too much and become flat, so start with the recommended amount of buttermilk and add more only if needed until the mixture holds together when scooped. For extra crispiness, avoid pressing down on the patties while they’re cooking, and let them drain on paper towels immediately after frying to prevent them from becoming greasy.

What to Serve With Okra Patties?

These crispy okra patties are perfect for serving alongside your favorite Southern-style dishes! I love to pair them with a simple remoulade sauce or ranch dressing for dipping – both complement the slightly spicy Creole seasoning really well. For a complete meal, serve these patties next to some slow-cooked collard greens, black-eyed peas, or a scoop of red beans and rice. You can also keep things simple and fresh by serving them with a side of coleslaw or a tomato-cucumber salad, which adds a nice cooling contrast to the warm, crispy patties.

Storage Instructions

Keep Fresh: These crispy okra patties are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container with paper towels between layers to absorb any excess moisture. They’ll stay good in the fridge for up to 3 days, though they might lose some of their initial crispiness.

Freeze: Want to make a bigger batch? Let the patties cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 2 months. Just remember that frozen and thawed patties won’t be quite as crispy as fresh ones.

Crisp Up: To bring back some crispiness to refrigerated or frozen patties, pop them in a preheated 350°F oven for about 5-7 minutes. You can also warm them up in an air fryer for 2-3 minutes at 350°F for extra crispiness. Avoid using the microwave as it can make them soggy.

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 800-900
• Protein: 15-20 g
• Fat: 45-50 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound fresh okra
• 1/2 cup shredded onion
• 1 jalapeño pepper
• 1/2 cup plain flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1.5 teaspoons creole seasoning
• 1 teaspoon salt
• 1 large egg
• 3/4 cup buttermilk
• 1 tablespoon honey
• 1/4 cup avocado oil (or another neutral oil for frying)

Step 1: Prepare the Vegetables

Start by chopping the okra into small pieces.

Finely mince the jalapeño pepper and grate the onion.

Set these prepared vegetables aside for later use.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornmeal, baking powder, creole seasoning, and salt.

This will ensure an even distribution of the dry mix when added to the wet ingredients.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the egg, buttermilk, and honey until thoroughly combined.

Once mixed, add the dry ingredient mixture to the wet ingredients and stir until everything is well integrated.

Step 4: Incorporate Vegetables into the Batter

Using a spoon or spatula, stir the chopped okra, minced jalapeño, and grated onion into the batter.

Mix until the vegetables are evenly distributed throughout the batter.

Step 5: Cook the Fritters

Heat a large skillet or frying pan over medium heat and add about 2 tablespoons of oil.

Once the oil is very hot and shimmering, scoop out heaping tablespoon portions of batter and gently press each portion into the hot oil.

Pan fry the fritters for about 2 minutes per side until they are a deep golden brown and crispy.

Repeat this process with the remaining batter, adding more oil to the pan as necessary.

Step 6: Drain and Serve

After cooking each batch, transfer the fritters to a paper towel-lined baking sheet or wire rack to drain any excess oil.

Allow them to cool slightly before serving them warm.

Enjoy your crispy okra fritters!