Southern Okra Fritters Recipes

OKRA FRITTERS

Okra Fritters image

In the South, okra is every where. I threw together this recipe when trying to come up with something different. When I make this for the kids, I leave out the tomatoes and onion.

Provided by Tiger Sand

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds fresh okra, sliced in 1/8 inch pieces
1 large tomato, diced
1 onion, diced
6 packets instant grits
2 eggs, lightly beaten
salt and black pepper to taste
½ cup oil for frying, or as needed

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.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 35.7 g, Cholesterol 62 mg, Fat 4 g, Fiber 6.9 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 342.6 mg, Sugar 3.6 g

OKRA FRITTERS

Okra Fritters image

These fried okra fritters are delicious! Easy to make and a wonderful way to eat okra. Great summer food!

Provided by The Southern Lady Cooks

Categories Appetizer

Time 28m

Number Of Ingredients 8

Ingredients

2 cups okra (cut in round pieces (Can use fresh or frozen))
1 1/4 cups self-rising cornmeal
1/2 cup all purpose flour
1 egg
1/2 cup onion (finely chopped)
1 1/2 cups buttermilk
Salt & Pepper ((Optional))
1 cup oil

Steps:

In a large mixing bowl with a spoon mix together all ingredients except okra and oil. Fold in the okra. Heat the oil in a large skillet. Drop by spoonfuls into the hot oil. (I use a 1/4 cup measuring cup for each fritter). Fry on one side about 2 minutes or until good and crusty, turn and fry the other side. Drain on paper towels. Slather with butter and enjoy

SOUTHERN OKRA

Southern Okra image

This recipe dates back generations in my family. I enjoy it so much because I can use the fresh vegetables that are so abundant here in the South.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sliced fresh okra
Boiling water
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 medium tomatoes, peeled and chopped
Cooked rice, optional

Steps:

In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside. , In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar mixture; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

Nutrition Facts : Calories 83 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

OKRA PATTIES

Okra Patties image

These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.

Provided by REDIRG

Categories Side Dish Vegetables

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups vegetable oil for frying
1 pound okra, finely chopped
1 cup finely chopped onion
1 teaspoon salt
¼ teaspoon pepper
½ cup water
1 egg
½ cup all-purpose flour
1 teaspoon baking powder
½ cup cornmeal

Steps:

Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).
In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 25.1 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 467.1 mg, Sugar 2.9 g

OKRA FRITTERS

Okra Fritters image

There's no need for a dipping sauce with these crunchy little fritters. Just sprinkle them with coarse salt and they're ready to be devoured.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

2 cups vegetable oil
1/2 cup all-purpose flour
Coarse salt and ground pepper
2 cups frozen sliced okra, thawed and coarsely chopped
1/2 small yellow onion, diced small (1/2 cup)
1 large egg
1/4 cup buttermilk

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.

OKRA CORNMEAL FRITTERS

Okra Cornmeal Fritters image

Provided by Ruth Cousineau

Categories Side Fry Cocktail Party Quick & Easy Bacon Cornmeal Pan-Fry Okra Party Gourmet

Yield Makes about 28 fritters

Number Of Ingredients 9

Ingredients

4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 tespoon sugar
1/4 tespoon cayenne
About 1 cup vegetable oil for frying

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.

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