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:
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1 cup fresh okra, finely chopped (about 10 pods)
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1 cup green tomatoes, finely diced
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1/4 cup onion, finely chopped
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1 cup cornmeal (fine or medium grind)
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1/2 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp salt (adjust to taste)
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1/4 tsp black pepper
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1/4 tsp cayenne pepper or paprika (optional)
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1 large egg
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1/2 cup buttermilk (or use milk + 1 tsp vinegar)
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Vegetable oil for frying
Instructions:
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Prep the veggies:
Wash and finely chop the okra, green tomatoes, and onion. Pat dry with paper towels to reduce moisture. -
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. -
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. -
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. -
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. -
Drain and serve:
Transfer to a paper towel-lined plate. Serve warm, optionally with hot sauce, ranch, or remoulade.
Tips & Variations:
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Crispier fritters? Chill the batter for 10 minutes before frying.
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No buttermilk? Mix 1/2 cup milk with 1 tsp vinegar or lemon juice and let sit 5 minutes.
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Add-ins: Corn kernels, chopped jalapeños, or shredded cheese for extra flavor.