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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

23 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
09/21/2013
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-