Too Much Okra? Make Fried Okra Fritters!

by Tammy Taylor~

*contains affiliate link

There are a few veggies that are really a powerhouse in the garden.  Squash & okra come to mind.  They’ll grow & produce in the most challenging weather, usually producing well enough for you to eat as much as you want & still have plenty to share with friends & family.  I like okra either pickled or fried, but I’ve never gotten onboard with the mucilage texture inside of okra. So we didn’t plant okra this year. Luckily I was gifted with a bag of okra from a friend’s garden.  So I got to enjoy okra without having a boatload to figure out what to do with it all!

But along with this bag of okra was a recipe for okra fritters.  Okra fritters?  I’d never heard of such.  So RancherMan & I gave them a try – they were amazing!  I asked my dear friend if I could share the recipe with you, and she agreed!

A friend shared a bag of fresh okra from her garden. She also shared a recipe for Okra Fritters. They were delicious! Check it out. #TxHomesteader

Jump to Recipe

Mixing Up The Fritter Batter

I mixed some flour, cornmeal and salt into a bowl.  Then I chopped up my okra.  (I was afraid just slicing it wouldn’t disguise the internal texture that I’m not fond of. )  I also chopped some onion and roasted chile peppers because we didn’t have any jalapenos.

Lazy-Cook’s Cheat

I’m not gonna lie, I took the cheater’s shortcut in chopping all those veggies because, well I’m too lazy to stand there & chop it all with a knife.  I roughly chopped the veggies & tossed them all in my *Pico de Gallo Chopper.  A few turns of the handle and BOOM!  All chopped to perfection!

After all the drudgery of finally getting all the veggies chopped 😉 I mixed the chopped veggies in with the flour mixture until it was fully incorporated.

In another bowl I mixed the egg & milk until it was smooth.  Then I combined the contents of the two bowls together, stirring until fully mixed.

Time To Cook The Fritters

It’s show time!  I grabbed my cast iron skillet and put some oil in the bottom and let it heat just a bit.  Then I scooped about a tablespoon of fritter batter and dropped it into the hot oil in the skillet.

We pressed the dough down with the spatula to flatten it slightly and allowed it to cook until brown.  It only took a couple of minutes.  Then we flipped the fritters and cooked the other side.  We placed the hot fritters on clean newspaper to drain while we cooked the rest.

Experimenting With The Fritters

Larger-Sized Fritters

At first I was trying to make the fritters larger, about Potato Cake sized.  But I didn’t like those as well.  But  this version is the one that RancherMan preferred.

Smaller Fritters Rolled In Breadcrumbs

Then I brought the size down to only 1 tablespoon of batter per fritter.  And before dropping the fritters into the hot oil, I rolled them in breadcrumbs.  Again, this is similar to my procedure when making potato cakes.  I typically like a crust on the outside and the softer part on the inside.  I actually preferred the okra fritters made this way.

Smaller Fritters, Not Rolled in Breadcrumbs

Finally we tried making the 1-tablespoon-sized fritters but without coating with breadcrumbs.  RancherMan said there wasn’t enough difference in these compared to the ones coated in breadcrumbs, so I shouldn’t bother with that step next time.  I agree the difference was subtle, but I still like the breadcrumb-coated version best.

Anyway, the world is your oyster – Fix ’em the way you like ’em!  Here’s the recipe.  Oh and thanks for the recipe, Sandra!!

5 from 1 vote
Print

Fried Okra Fritters

Author Texas Homesteader

Ingredients

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt or to taste
  • 2 cups sliced or diced fresh okra
  • 1/2 medium onion finely chopped
  • 1 medium jalapeno pepper minced
  • 1/4 cup milk
  • 1 egg
  • course salt for sprinkling optional

Instructions

Instructions:

  1. Add flour, cornmeal and salt to a bowl & stir to combine.
  2. To flour mixture, add okra, onions & jalapeno pepper. Stir until vegetables are coated.
  3. In a separate bowl, whisk milk & egg. Pour over vegetable mixture. Stir until fully combined.
  4. Add enough cooking oil to a large cast iron skillet for 1/2 deep and heat on medium-high.
  5. Drop approx 1 Tablespoon of mixture into hot oil. Press flat with the back of the spoon. Don't crowd in the pan, work in batches.
  6. Cook until brown on one side.

  7. Flip & repeat
  8. Remove and drain on wire rack. Sprinkle with coarse salt if desired.

~TxH~

Spread the love
  • 107
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    107
    Shares

10 thoughts on “Too Much Okra? Make Fried Okra Fritters!

  1. Evelyn Edgett

    This post begs the question, “Is there such a thing as TOO MUCH okra?” I emphatically must state the answer, “NO!” You may know this already, but if you have okra pods get too big and woody to eat, the seeds are really good when washed and sautéed in butter. I just wash them, let them dry out on a paper towel, and add them raw to salads (at least the ones that I don’t eat before they are ready!). A quick anecdote from my childhood. My grandmother had made a batch of boiled okra in one of those big blue enamel roasters, and told me that I could eat some. I went into the kitchen, in my tall chair (we were too poor to have high chairs), and took my first bite of okra. It was heavenly, with a rich buttery taste that I loved. When I was done, I walked into the front room and announced, “Granny, I ate it all, and the stoppers too!” (the stem ends looked like tiny sink stoppers to me). I had eaten the entire pan. I don’t eat much boiled okra anymore, because I have never found anyone who could boil it up without making it slimy. I eat the small pods raw, or fried with cornmeal.

    Reply
    1. Texas Homesteader Post author

      I’d never considered the seeds before Evelyn, but that’s brilliant! In the twinkling of an eye those okra can get too large. In the past that’s meant they’re relegated to the compost heap. Now there’s a way to keep from wasting them. Thanks for the tip! ~TxH~

      Reply
  2. Patsy

    My mother would fry the okra and make okra and tomatoes. My family loves fried okra. I freeze it during the summer so we an “fry it up” in the winter. I cook it in my big iron frying pan in the oven. Preheat my oven to about 350-360. Put enough oil in the bottom of the pan (about 1/4″ deep). When the oven is preheated, put your empty frying pan in the oven and let it heat up for about 3-5 min. Take your okra out of the freezer and let it sit for just a few minutes, toss it in cornmeal, carefully take your frying pan out of the oven and put your cornmeal coated okra in there. Put it in the oven. I set my timer for about 10-15 min. Take the pan out and stir the okra. I do this about every 10-15 min. until it is done to my satisfaction. I like some of the okra really crispy and some still not so crispy. We always say, “just cook the snot out of it”. It is so yummy. I will try the fritters, too. They sound scrumptious.

    Reply
    1. Texas Homesteader Post author

      My grandmother used to make okra & tomatoes as well Patsy, and to me the acidity in the tomatoes covered the undesirable texture of the okra. And I’d never heard of cooking okra in oil in the oven, that’s interesting. I love how we can all learn new things from each other, thanks for sharing that. Oh, and ‘cook the snot out of it’ – LOL!!! ~TxH~

      Reply
  3. Nancy

    My mom used to make fried okra and I absolutely love it. My okra recipe was gumbo. I don’t like the slime so much. So she’d make the fried and I’d make gumbo. Now with her gone, I’m sorry I didn’t pay more attention to the way she made it. I haven’t found any recipes like hers.

    Reply
    1. Texas Homesteader Post author

      I love fried okra too Nancy. Heck down in the south I think that’s a staple! LOL. But I often have trouble with keeping the cornmeal coating on the finished fried okra. Sometimes it works, sometimes not. But I really loved these fritters and didn’t have to worry about the cornmeal coating issue. When we made our fritters, we mashed them pretty flat with the back of the spatula as they were cooking but I suppose you could keep them more round too – I was afraid that wouldn’t disguise the okra texture enough for me. But this will be my new go-to way to cook okra from now on! ~TxH~

      Reply
  4. Patty Brenner

    I also love fried okra, and these fritters sound great! I also like gumbo made with okra. The slimy goo is a great thickener in the gumbo, and the texture is much more palatable. I didn’t plant okra this year, and now I wish I had 🙂

    Reply
    1. Texas Homesteader Post author

      I’ve always heard it was a great thickener Patty. I wonder about dehydrating and powdering it and stirring it into winter’s beef stew? Hummmm…. Give these fritters a try – you’ll love ’em! ~TxH~

      Reply
  5. Pam Kaufman

    I’m with you. I like okra fried but I do not like the slimy middle. The fritters are definitely on my need to try list. They sound and look yummy!

    Reply
    1. Texas Homesteader Post author

      Coming from another who doesn’t like the interior texture – go for it, Pam. You’ll love it! ~TxH~

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Please enter the Biggest Number

This site uses Akismet to reduce spam. Learn how your comment data is processed.