Introduction
Oh, honey. Let me tell you, there are some recipes that just taste like home, like sunshine, and like grandma’s best hugs all rolled into one. These Crispy Southern Okra and Green Tomato Fritters? They are absolutely one of those recipes. Growing up, summer meant gardens overflowing with fresh produce, and finding creative, delicious ways to use it all. These fritters were always a favorite – little golden bites of veggie perfection!
They’re incredibly simple to whip up, surprisingly quick, and disappear even faster than you can make ’em. Whether you’re looking for a unique appetizer, a delightful side dish for a barbecue, or just a tasty snack, this recipe has you covered. Trust me, once you bite into that crispy exterior and savor the tender, flavorful inside, you’ll understand exactly what I mean.
Why You’ll Love This Recipe
- Fast: From mixing bowl to crispy deliciousness in minutes. Perfect for when you need a quick fix!
- Easy: No fancy techniques here! Just simple ingredients and straightforward steps.
- Giftable: While perhaps not gifting a batch to someone, making these for a potluck or a friend’s gathering is always a hit.
- Crowd-pleasing: Seriously, who can resist a warm, crispy fritter? They vanish from the plate in record time.
Ingredients
Gather your goodies! Here’s what you’ll need to make these Southern beauties:
- ½ cup all-purpose flour: Our basic binder to hold things together.
- 1 cup self-rising cornmeal: Ah, the secret to that classic Southern crunch! Self-rising helps with lift.
- 1 tsp salt: Essential for bringing out all those lovely flavors.
- ½ tsp black pepper: Just enough kick to keep things interesting.
- 1 tsp garlic powder: Adds a warm, savory depth without the hassle of fresh garlic.
- ½ lb okra, coarsely chopped (about 2 cups): The star of the show! Choose firm, bright green pods. Chop ’em up.
- 1 large green tomato, diced: That wonderful tartness balances the richness of the fried batter. Make sure it’s truly green!
- ½ onion, finely diced: Adds a sweet and savory base note.
- 1 large egg: Helps bind the batter and adds richness.
- ½ cup buttermilk: Gives the fritters a tender crumb and a slight tang that pairs perfectly with the veggies.
- ⅓ cup vegetable oil (for frying): You need enough oil to generously coat the bottom of your pan for that perfect crisp.
How to Make It
Ready to get cooking? Let’s make some magic happen in the kitchen!
First things first, grab a medium-sized bowl. Into that bowl, you’re going to whisk together your dry ingredients: the all-purpose flour, self-rising cornmeal, salt, black pepper, and garlic powder. Give it a good whisk until everything is nicely combined. This ensures your seasoning is evenly distributed.
In a separate, smaller bowl, crack your large egg and whisk it well. Then, pour in the buttermilk and whisk those two together until they’re happy partners.
Now, pour the wet ingredients into the bowl with your dry ingredients. Stir everything together with a spoon or spatula until just combined. Don’t overmix! A few lumps are totally okay.
Next, gently fold in your chopped okra, diced green tomato, and finely diced onion. Stir just enough to coat the vegetables evenly with the batter. You should have a fairly thick, scoopable mixture.
Now for the fun part – frying! Heat the vegetable oil in a large skillet over medium-high heat. You’ll know the oil is ready when you drop a tiny bit of batter in and it sizzles immediately.
Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan; fry in batches so the fritters have room to get golden and crispy.
Fry for about 2-3 minutes per side, or until they are a beautiful golden brown and cooked through. Use a slotted spoon or spatula to flip them gently.
Once they’re golden and crispy on both sides, lift them out of the oil and place them on a plate lined with paper towels to drain off any excess oil. This step is key for maximum crispiness!
Serve them hot! They’re best enjoyed fresh out of the pan.
Substitutions & Additions
Want to play around with the recipe? Go for it! This batter is pretty forgiving.
- No buttermilk? You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it up to the ½ cup line with regular milk (any kind!). Let it sit for 5-10 minutes before using.
- Different cornmeal? If you only have regular cornmeal, you can use 1 cup of it, but you might want to add about ½ tsp of baking powder to the dry ingredients for a little lift.
- Add some cheese! Shredded cheddar or Monterey Jack cheese stirred into the batter would be absolutely divine.
- Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the batter if you like things spicy.
- Fresh herbs? A little chopped parsley or chives could add a lovely fresh note.
Tips for Success
Here are a few pointers I’ve picked up over the years to make sure your fritters are perfect every time:
- Don’t overwork the batter: Mix until just combined. Overmixing can lead to tough fritters.
- Oil temperature is key: Too cool and the fritters will be greasy; too hot and they’ll burn before the inside is cooked. Medium-high is usually just right, but watch your oil.
- Don’t overcrowd the pan: Frying too many fritters at once will lower the oil temperature and prevent them from getting properly crispy. Give them space!
- Drain properly: Always place fried fritters on paper towels to absorb excess oil right away.
- Can I prep ahead? You can chop your veggies a little bit ahead of time, but it’s best to mix the batter and fry them just before serving for the best texture. The batter can get a bit watery if it sits too long with the veggies mixed in.
How to Store It
These fritters are definitely best enjoyed fresh, but if you happen to have leftovers (a rare occurrence in my house!), here’s how to handle them.
Let the fritters cool completely before storing. Place them in an airtight container in the refrigerator for up to 2-3 days. They will lose some of their crispness in the fridge.
To reheat and bring back some of that glorious crispiness, I recommend using a toaster oven or a regular oven. Spread them on a baking sheet and heat at around 350°F (175°C) for 5-10 minutes, or until heated through and crispy again. An air fryer also works wonders!
FAQs
- Can I use ripe red tomatoes? While you could, green tomatoes offer a wonderful tartness and firmness that holds up better in the batter. Ripe tomatoes have much more water and can make the batter soggy.
- What kind of oil is best for frying? Vegetable oil, canola oil, or peanut oil are all good choices as they have high smoke points.
- How do I know the oil is hot enough? Drop a tiny bit of batter into the pan. If it sizzles and starts to cook immediately, you’re good to go. If it just sits there, the oil isn’t hot enough. If it burns instantly, it’s too hot!
- Can I bake these instead of frying? You could try, but the texture will be quite different. Frying is what gives these fritters their signature crispy exterior. If you bake, they’ll likely be softer and more like savory veggie patties.
Crispy Southern Okra and Green Tomato Fritters
Equipment
- Medium-sized bowl
- Smaller bowl
- Spoon or spatula
- Large skillet
- tablespoon or small cookie scoop
- Slotted spoon or spatula
- Plate lined with paper towels
Ingredients
Hauptzutaten
- 0.5 cup all-purpose flour
- 1 cup self-rising cornmeal
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 lb okra coarsely chopped (about 2 cups)
- 1 green tomato large, diced
- 0.5 onion finely diced
- 1 egg large
- 0.5 cup buttermilk
- 0.33 cup vegetable oil for frying
Instructions
- In a medium-sized bowl, whisk together the all-purpose flour, self-rising cornmeal, salt, black pepper, and garlic powder until nicely combined.
- In a separate, smaller bowl, whisk the large egg well. Pour in the buttermilk and whisk together.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the chopped okra, diced green tomato, and finely diced onion. Stir just enough to coat the vegetables evenly with the batter. The mixture should be fairly thick and scoopable.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a tiny bit of batter sizzles immediately when dropped in.
- Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan; fry in batches.
- Fry for about 2-3 minutes per side, or until they are a beautiful golden brown and cooked through. Use a slotted spoon or spatula to flip them gently.
- Once golden and crispy on both sides, lift them out of the oil and place them on a plate lined with paper towels to drain off any excess oil.
- Serve them hot, fresh out of the pan.