by Texas Homesteader ~
Okra Fritters are chopped seasoned okra that’s been mixed, battered & fried to crispy deliciousness. It’s the perfect thing to make from all that excess garden okra.
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
Okra Overproduces In The Garden
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.
How To Disguise Okra’s Mucilage Texture
I’ve never really gotten onboard with the mucilage texture inside of okra. Some people describe it as slimy.
So I’m always looking for ways to disguise that off-putting okra feature while still enjoying the veggie.
Fried okra – the okra slices are small and frying to crispiness seems to reduce the sliminess texture for me.
Pickled okra – I like the tanginess and the okra are very small.
Okra and Tomatoes – My grandma made this – the acidity of the tomatoes disguised the texture of chopped okra.
Enjoying okra in those ways seemed to cover up the off-putting okra texture for me.
What To Do With A Gifted Bag Of Okra?
Luckily I was gifted with a bag of okra from a friend’s garden. So I got to enjoy okra without having a boatload and having to figure out what to do with it all!
But included with this bag of okra was a recipe for okra fritters.
Okra fritters? I’d never heard of such. But reading the recipe it looked super simple so I decided to give it a try.
Ingredients For Okra Fritters
The batter for okra fritters was simple to whip up. First the blend of dry ingredients:
1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
Then for the veggies, finely chopped & blended:
2 cups fresh okra
1/2 cup onion
1 medium jalapeno pepper
Finally to make the fritter batter just blend & stir in:
1/4 cup milk
See? Simple ingredients!
Lazy-Cook’s Vegetable Chopping Tip
I’m not gonna lie, I took a huge shortcut in chopping all those veggies. Because, well, I’m too busy 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!
How To Fry Okra Fritters
It’s show time! I grabbed my favorite cast iron skillet and put some oil in the bottom and let it heat just a bit.
When the oil was hot I scooped about a tablespoon of fritter batter and dropped it into the hot oil in the skillet.
I 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 I flipped the fritters and cooked the other side. The hot fritters were placed on clean newspaper to drain while I cooked the rest.
What Size To Make Fried Fritters?
Larger Patty-Sized Fritters
At first I was trying to make the fritters larger, about Potato Cake sized. But I didn’t like those as well (although RancherMan preferred them that way.)
Smaller 1-Tablespoon Fritters
Then I reduced the size to only 1 tablespoon of batter per fritter. It was easy using a small cookie scoop. I preferred the okra fritters made this way.
Anyway, the world is your oyster – Fix ’em the way you like ’em!
Here’s the recipe.
Did you make these Okra Fritters? Please rate the recipe in your comment below!
Fried Okra Fritters
When you have lots of okra, making okra fritters is a fun and different way to serve them. I feel this way reduces the mucilage effect often present in other ways to serve. These okra fritters are a Homestead favorite! #TexasHomesteader
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 1 teaspoon salt or to taste
- 2 cups sliced or diced fresh okra
- ½ cup finely chopped onion
- 1 medium jalapeno pepper minced
- ¼ cup milk
- 1 egg
- course salt for sprinkling optional
Add ¼ cup flour, ¼ cup cornmeal and a teaspoon of salt to a bowl & stir to combine.
To flour mixture, add 2 cups chopped okra, ½ cup finely chopped onion & 1 minced jalapeno pepper. Stir until vegetables are coated.
In a separate bowl, whisk ¼ cup milk & 1 egg. Pour milk mixture over vegetable mixture. Stir until fully combined.
Into a large cast iron skillet add enough cooking oil to fry and heat on medium-high.
Drop approx 1 Tablespoon of fritter 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.
Other Side Dishes We Love
- Rosemary Rice
- Buttered Rice w/Fresh Sage & Garlic
- Cilantro-Lime Rice
- Texas-Style Spanish Rice
- Favorite Ways To Flavor Plain Rice
- Ranch-Style Beans
- RancherMan’s Green-Bean Casserole
- Cooking Dry Pinto Beans in An Instant Pot
- Fun Flavor Variations For Plain Pinto Beans
- Black-Eyed Peas With Rotel Tomatoes
- Roasted Vegetables
- Fried Okra Fritters
- Simple Homemade Creamy Coleslaw
- Mashed Potatoes Into Potato Cakes
…and MANY MORE!
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