Down Home Okra Fritters

Cassie *


My family loves these fritters with Chili, Red beans and rice, or just as a snack with sour cream. They eat them up as fast as I can fry! Sometimes I make them spicier,add fresh corn, cayenne pepper, etc... just play with the can't go wrong..


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★★★★★ 3 votes
depends on size you make 8 large, or 20 small
10 Min
5 Min
Stove Top


2 c
yellow corn meal
2 tsp
baking powder
1 1/2 c
8 - 10 oz
okra, sliced about 1/4 inch thick
1 large
jalapeno, diced small
3 clove
garlic, minced
2 Tbsp
onion, diced small
1/4 tsp
3 tsp
sea salt
red pepper flakes ( optional )
1/4 c
vegetable oil, plus more as frying


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1In a large bowl, whisk together the cornmeal, baking powder, and sea salt.

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2Combine the egg and water in another bowl.

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3Pour the water and egg into the cornmeal, stir until smooth.

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4Add the remaining ingredients. Mix till well distributed. ( Batter should be thick, wet, not dry.)

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5In a skillet, ( I use my cast iron ) heat oil on medium. For larger fritters, measure out about 1/4 cup of batter. Pour into the hot oil. Fry the cakes until the bottoms are brown and bubbles form on the tops and edges. About 3 minutes on each side.

( Add more oil as needed as you fry your fritters )

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6Drain on paper towels.

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7Serve with your favorite condiments. They go well with sour cream and salsa. Enjoy!!!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy