Okra Fritters
Crispy, golden, and bursting with Southern-inspired flavor, these Okra Fritters are the ultimate crowd-pleasing appetizer or snack. Made with tender, finely chopped fresh okra, a touch of cornmeal for crunch, and a flavorful blend of garlic powder, paprika, and scallions, these fritters deliver a perfect balance of savory goodness. The batter comes together effortlessly using pantry staples like all-purpose flour, baking powder, and a hint of seasoning, making it a quick and easy recipe for busy weeknights. Shallow-fried to perfection in vegetable oil, each fritter boasts a crunchy exterior with a soft, tender center. Pair these fritters with a zesty dipping sauce, like spicy aioli or creamy yogurt ranch, for a dish that’s as versatile as it is irresistible. Whether served as a snack, side dish, or party starter, these Okra Fritters are bound to impress!
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Recipe Information
Ingredients
- 200 grams okra
- 120 grams all-purpose flour
- 60 grams cornmeal
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 120 milliliters milk
- 2 stalks scallions
- 500 milliliters vegetable oil
Instructions
Rinse the okra thoroughly under cold water and pat them dry with a kitchen towel. Trim the stem ends and finely chop the okra into small pieces.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper.
In a separate bowl, whisk together the egg and milk until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring until you form a thick but pourable batter.
Fold in the chopped okra and finely sliced scallions until evenly distributed throughout the batter.
Heat the vegetable oil in a heavy skillet or pot over medium heat until it reaches 180°C (350°F). Test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface, it’s ready.
Using a spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Avoid crowding the pan to allow even cooking.
Fry the fritters for 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to transfer the cooked fritters to a paper-towel-lined plate to drain excess oil.
Repeat with the remaining batter, ensuring the oil stays at the right temperature.
Serve the okra fritters warm with your choice of dipping sauce, such as spicy aioli or yogurt ranch.
Nutrition Facts
Calories |
4713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.6 g | 585% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 286.1 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 11.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
