I’ve always had a soft spot for classic Southern cooking. There’s something about those crispy, golden bites of cornmeal that takes me right back to summer picnics and family gatherings. When I started playing around with hush puppy recipes, I knew I wanted to add a little twist to the traditional version. That’s when I remembered how much my kids love the okra we grow in our backyard garden.
These okra hush puppies are just what you need when you’re craving something crispy and satisfying. They’re simple to make, and the okra adds a nice touch that sets them apart from regular hush puppies. I like to make a big batch on weekends – they disappear pretty quickly at our house, especially when there’s some honey butter on the side.
Just when you think regular hush puppies can’t get any better, this recipe proves otherwise. Trust me, even folks who aren’t big on okra end up coming back for seconds. And if you’re wondering – yes, these are perfect for dipping in just about any sauce you can think of.
Why You’ll Love These Hush Puppies
- Southern comfort food twist – These aren’t your average hush puppies – the addition of fresh okra adds a unique Southern flair and extra texture that makes them special.
- Quick preparation – From start to finish, you can have these ready in about 30 minutes, making them perfect for weeknight dinners or last-minute gatherings.
- Simple ingredients – Most of these ingredients are pantry staples, and you’ll only need a few fresh items like okra and parsley to pull it all together.
- Perfect side dish – These crispy bites pair wonderfully with fried fish, barbecue, or any Southern-style meal – plus they’re always a hit at potlucks.
What Kind of Okra Should I Use?
Fresh okra is your best bet for these hush puppies, though frozen okra can work in a pinch if you thaw and dry it well first. Look for young, bright green pods that are about 2-4 inches long – anything bigger tends to be tough and woody. When you’re shopping, give the pods a quick bend test – they should snap easily, as bendy ones are usually past their prime. Before slicing, make sure to wash the pods and pat them completely dry to avoid any sliminess, which is totally normal for okra but not what we’re going for in this recipe.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this Southern favorite:
- Self-rising cornmeal mix: If you don’t have self-rising cornmeal mix, you can make your own by combining 2 cups regular cornmeal with 2 teaspoons baking powder and 1/2 teaspoon salt.
- Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes before using.
- Fresh okra: Frozen okra works just as well – just thaw and pat dry before using. You can also use frozen corn or diced zucchini if okra isn’t available.
- Fresh parsley: You can use 1 teaspoon dried parsley instead, or skip it altogether. Green onions work nicely too.
- Onion: Out of fresh onion? Use 1 tablespoon onion powder instead. Green onions or shallots are good alternatives too.
- Cooking oil: Any neutral oil with a high smoke point works well – vegetable, canola, or peanut oil are all good choices for frying.
Watch Out for These Mistakes While Frying
The biggest challenge when making hush puppies is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy sponges. Keep your oil between 350-375°F using a thermometer, and don’t overcrowd the pan as this will make the temperature drop quickly. Another common mistake is overmixing the batter – stir just until the ingredients are combined, as overworking the mixture will result in dense, tough hush puppies instead of light and fluffy ones. For the crispiest results, make sure your okra is patted completely dry before adding it to the batter, as excess moisture can make your hush puppies soggy, and always fry them in small batches, giving them enough space to float and brown evenly.
What to Serve With Hush Puppies?
These crispy okra hush puppies are perfect alongside your favorite Southern dishes and seafood meals. They’re great buddies with fried catfish or grilled shrimp, and the cornmeal base pairs wonderfully with pulled pork or barbecue chicken. For a casual fish fry, serve them with coleslaw and french fries – the creamy slaw provides a nice contrast to the crunchy hush puppies. I like to put out some honey butter or remoulade sauce for dipping, which adds an extra layer of flavor to these golden bites.
Storage Instructions
Keep Fresh: These crispy okra hush puppies are best enjoyed right after cooking, but 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 might lose some of their initial crunchiness!
Freeze: You can freeze your hush puppies for up to 2 months in a freezer-safe container. Place wax paper between layers to prevent them from sticking together. This is great if you want to make a big batch for later!
Crisp Up: To get back some of that fresh-made crunch, pop your refrigerated or frozen hush puppies in a 350°F oven for about 10 minutes. They’ll warm up nicely and get a bit of their original crispiness back. The microwave works too, but they might end up a bit softer.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-35 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
- Cooking oil
- 4 cups thinly sliced okra
- 1/2 teaspoon garlic powder
- 1/4 cup diced onion
- 1 tablespoon chopped fresh parsley
- 1 large egg
- 1 cup buttermilk
- 1 1/2 tablespoons granulated sugar
- 2 cups self-rising cornmeal mix
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Step 1: Prepare the Frying Oil
Pour about 2 inches of vegetable oil into a Dutch oven or a deep pan.
Heat the oil over medium heat until it reaches a temperature of 350 degrees Fahrenheit.
Use a kitchen thermometer to ensure accurate temperature control.
Step 2: Combine Okra and Seasonings
In a large bowl, combine the sliced okra with garlic powder, onion, and parsley.
Mix well to ensure the seasonings are evenly distributed over the okra pieces.
Step 3: Whisk Liquid Ingredients
In another bowl, whisk together the egg, buttermilk, and sugar until well blended.
Once combined, pour this mixture into the bowl containing the okra and stir thoroughly to ensure all pieces are coated.
Step 4: Add Cornbread Mix and Seasonings
Add the cornbread mix into the okra mixture along with salt and pepper.
Stir everything together until a uniform batter is formed.
The mixture should be thick enough to hold its shape when scooped.
Step 5: Fry the Okra
Using a spoon or a small ice cream scoop, carefully scoop portions of the batter and drop them into the hot oil.
Be careful not to overcrowd the pan; work in batches as necessary.
Fry each batch for about 5 minutes or until the pieces are golden brown and cooked throughout.
Step 6: Drain and Serve
Once the okra fritters are golden and cooked, use a slotted spoon to remove them from the oil.
Drain them on a plate lined with paper towels to remove any excess oil.
Serve the okra fritters while they’re still warm for the best taste and texture.