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!
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.
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
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!!
Fried Okra Fritters
- 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
Add flour, cornmeal and salt to a bowl & stir to combine.
To flour mixture, add okra, onions & jalapeno pepper. Stir until vegetables are coated.
In a separate bowl, whisk milk & egg. Pour over vegetable mixture. Stir until fully combined.
Add enough cooking oil to a large cast iron skillet for 1/2 deep and heat on medium-high.
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.
Cook until brown on one side.
Flip & repeat
Remove and drain on wire rack. Sprinkle with coarse salt if desired.
Side Dishes We Love
- Ranch-Style Beans
- Rosemary Rice
- RancherMan’s Green-Bean Casserole
- Roasted Vegetables
- Fresh Pico de Gallo
- Fried Okra Fritters
- Homemade Cottage Cheese
- Deviled Eggs With a KICK!
- Tri-Colored Homemade Pasta
- Pasta Salad FAST
- Rosemary Skillet Bread
…and MANY MORE!
C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing! You can also follow along on Pinterest, Twitter or Instagram.
If you’d like to receive an email each time a new blog post goes live it’s EASY to Subscribe to our blog!