Okra and Green Tomato Fritters

Here’s a flavorful Southern-inspired recipe for Okra and Green Tomato Fritters—crispy on the outside, tender inside, and packed with garden-fresh goodness. These make a great snack, appetizer, or side dish.

🥒 Okra and Green Tomato Fritters

🕒 Prep Time: 15 mins | 🍳 Cook Time: 10–15 mins | 🍽️ Makes: 10–12 fritters

Ingredients:

• 1 cup fresh okra, finely chopped (about 10 pods)

• 1 cup green tomatoes, finely diced

• 1/4 cup onion, finely chopped

• 1 cup cornmeal (fine or medium grind)

• 1/2 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper or paprika (optional)

• 1 large egg

• 1/2 cup buttermilk (or use milk + 1 tsp vinegar)

• Vegetable oil for frying

Instructions:

1. Prep the veggies:
   Wash and finely chop the okra, green tomatoes, and onion. Pat dry with paper towels to reduce moisture.

2. Make the batter:
   In a large bowl, mix together the cornmeal, flour, baking powder, salt, pepper, and cayenne (if using). Stir in the chopped vegetables.

3. Add wet ingredients:
   Beat the egg and mix it with the buttermilk. Pour into the dry mixture and stir until just combined. The batter should be thick but scoopable—add a little more milk if too dry.

4. Heat oil:
   Pour about 1/4 to 1/2 inch of oil into a heavy skillet (cast iron works great) and heat over medium to medium-high heat until hot but not smoking.

5. Fry the fritters:
   Drop heaping tablespoons of batter into the hot oil, flatten slightly. Fry for 2–3 minutes per side, or until golden brown and crispy.

6. Drain and serve:
   Transfer to a paper towel-lined plate. Serve warm, optionally with hot sauce, ranch, or remoulade.

Tips & Variations:

• Crispier fritters? Chill the batter for 10 minutes before frying.

• No buttermilk? Mix 1/2 cup milk with 1 tsp vinegar or lemon juice and let sit 5 minutes.

• Add-ins: Corn kernels, chopped jalapeños, or shredded cheese for extra flavor.