Best Okra Fritters Recipes

OKRA FRITTERS

Steps:

• Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.
• Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

OKRA FRITTERS

Steps:

• Combine first 9 ingredients until mixed.
• Stir in okra.
• Pour oil into deep skillet (chicken fryer), about 2" deep of oil, and heat to 350 degrees.
• Drop okra mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once.
• Drain on papertowels.
• Sprinkle with a little salt if desired and serve immediately.
• *2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on papertowels.

OKRA FRITTERS

Steps:

• 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.
• 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.

DOWN HOME OKRA FRITTERS

Steps:

• 1. In a large bowl, whisk together the cornmeal, baking powder, and sea salt.
• 2. Combine the egg and water in another bowl.
• 3. Pour the water and egg into the cornmeal, stir until smooth.
• 4. Add the remaining ingredients. Mix till well distributed. ( Batter should be thick, wet, not dry.)
• 5. In 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 )
• 6. Drain on paper towels.
• 7. Serve with your favorite condiments. They go well with sour cream and salsa. Enjoy!!!

OKRA FRITTERS

Steps:

• Put the cornmeal, flour,1 teaspoon of the salt & 1 teaspoon of the home made Baking Powder in a mixing bowl and stir well with a whisk to blend.
• In a separate bowl, whisk together the egg and water and stir into the dry ingredients, mixing only until moistened.
• Sprinkle the remaining 1/2 teaspoon salt and the pepper over the onion and sliced okra and toss lightly.
• Fold the okra & onion into the batter.
• Pour 1 inch of oil into heavy skillet and heat to 340-350 degrees; Spoon the okra batter by heaping tablespoons into hot oil, fry until golden brown on one side and turn and continue until both sides are browned and the fritters are cooked through; remove from skillet to paper towel to drain.
• Serve & enjoy.
• For homemade baking powder: sift the 2 ingredients together 3 times and transfer to a clean tight-sealing jar; store at room temperature for up to 6 weeks.

OKRA CORNMEAL FRITTERS

Steps:

• Preheat oven to 200°F with rack in middle.
• Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
• Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
• Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

SOUTH INDIAN-STYLE OKRA FRITTERS

Steps:

• Mix okra, green chile pepper, cilantro, shortening, salt, and ginger together in a bowl. Knead rice flour and chickpea flour into the okra mixture to get a stiff dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Wet one hand and use to hold the dough ball. Break small marble-size bits from the dough ball and drop into the hot oil, taking care to not overcrowd the pan; fry until golden brown and crisp. 7 to 10 minutes. Remove fritters to a plate lined with paper towel to drain. Repeat cooking until dough is completely used, refilling and reheating oil as needed.

OKRA FRITTERS

Steps:

• # 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. # 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. Total: 30 minutes

SOUTHERN OKRA FRITTERS

Steps:

• 1. In a medium to large bowl, combine flour, baking powder, salt and pepper; stir until well blended.
• 2. In a small bowl, whisk together egg, milk and canola oil until well blended. Add to the dry ingredients and beat until batter is well blended.
• 3. In a large sauce pan, add oil and heat until a thermometer reaches 375 degrees. Add okra to the batter, stir to combine. Using a spoon, drop by the spoonful into the hot oil- do not over crowd (they will stick together if you do) until lightly browned - (it only takes a few seconds so watch carefully). When brown to your satisfaction, take out with slotted spoon and drain on a plated lined with paper towels.

ZELDA'S OKRA FRY FRITTERS

Steps:

• 1. Mix together throughly then fry in oil or claifry butter. Really delicious.