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Under 30 Minutes

Okra Fritters

There's no need for a dipping sauce with these crunchy little fritters. Just sprinkle them with coarse salt and they're ready to be devoured.

  • Prep:
  • Total Time:
  • Servings: 4
Okra Fritters

Source: Everyday Food, September 2010


  • 2 cups vegetable oil
  • 1/2 cup all-purpose flour
  • Coarse salt and ground pepper
  • 2 cups frozen sliced okra, thawed and coarsely chopped
  • 1/2 small yellow onion, diced small (1/2 cup)
  • 1 large egg
  • 1/4 cup buttermilk


  1. In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined.

  2. In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.

Reviews (1)

  • kitt_carson 21 Sep, 2013

    These are amazing and easy, a nice compromise between fried okra and time restraints. I served them with yogurt dill sauce, but they could be seasoned with anything- curry, Colonel Carson's Carolina Cajun Gourmet Seasoning, dill, you name it. I'm going to try freezing them-

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