Crispy Fried Okra Patties
Let's talk about comfort food, shall we? Growing up, there was nothing quite like a big plate of something warm, crispy, and utterly delicious. These Fried Okra Patties take me right back to those cozy kitchen moments. Forget slaving over a hot stove for hours – this recipe is surprisingly quick, ridiculously easy, and trust me, it's going to be the star of your next meal or potluck. It's the kind of dish that disappears faster than you can say "pass the hot sauce!"
Equipment
- Large bowl
- Separate bowl
- Large skillet or cast-iron pan
- Slotted spoon or spatula
- Plate
- paper towels
- Whisk
- Spoon or spatula For folding in goodies
- Thermometer Optional, for oil temperature
Ingredients
Hauptzutaten
- 1 pound Okra chopped; fresh is best, but frozen works too, just make sure it's thawed and patted dry. Chop it into small pieces.
- 1 medium Onion chopped
- 2 fresh Jalapeños seeded and chopped
- 6 Garlic cloves minced
- 2 Eggs beaten
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 cup Water
- 1 tablespoon Cajun seasoning
- 1 teaspoon Cayenne pepper Adjust to your liking!
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- Oil for frying Vegetable oil, canola oil, or peanut oil work well. You'll need enough to fill your pan about 1/2 to 1 inch deep.
Instructions
- Start by getting all your vegetables ready. Chop the okra and onion into small, uniform pieces. Seed and chop your jalapeños (wear gloves if you have sensitive skin!). Mince your garlic nice and fine.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, Cajun seasoning, cayenne pepper, black pepper, and salt. Give it a good mix so all those seasonings are evenly distributed.
- In a separate bowl, whisk the eggs and water together.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Don't overmix! It will be a thick batter.
- Now, add your chopped okra, onion, jalapeños, and minced garlic to the batter. Stir gently with a spoon or spatula until everything is evenly coated in the batter.
- Pour about 1/2 to 1 inch of oil into a large skillet or cast-iron pan. Heat it over medium-high heat until it reaches about 350-365°F (175-185°C). If you don't have a thermometer, you can test the oil by dropping a tiny bit of batter in – it should sizzle immediately and vigorously.
- Once the oil is hot, carefully spoon portions of the batter into the hot oil. I like to use a large spoon or a small scoop to make roughly uniform patties, maybe 2-3 inches in diameter. Don't overcrowd the pan! Fry in batches.
- Let the patties fry for 3-5 minutes per side, or until they are golden brown and crispy on both sides.
- Use a slotted spoon or spatula to transfer the fried patties to a plate lined with paper towels to drain off excess oil.
- These are best served immediately while they are hot and crispy!
Notes
Substitutions & Additions: Not a jalapeño fan? Skip it! Want more heat? Add a pinch of red pepper flakes to the batter. You could also try adding chopped bell pepper or corn kernels for different textures and flavors.
Seasoning: Don't have Cajun seasoning? You could use Old Bay, Creole seasoning, or even just ramp up the individual spices (paprika, garlic powder, onion powder, thyme, etc.).
Cheese: A little shredded cheddar or Monterey Jack cheese added to the batter would be divine!
Gluten-Free: You might be able to substitute the all-purpose flour with a gluten-free blend, but the texture might vary slightly. Look for gluten-free cornmeal too!
Tips for Success: Don't Overcrowd the Pan: Frying in batches is key. Overcrowding lowers the oil temperature, leading to greasy patties instead of crispy ones.
Get the Oil Temperature Right: Too low and they soak up oil; too high and they burn before cooking through. Aim for that 350-365°F sweet spot.
Chop Everything Evenly: Keeping the veggie pieces roughly the same size helps the patties cook evenly.
Drain Well: Don't skip the paper towel step! It helps keep them from getting greasy.
Make Ahead: You can chop all your veggies ahead of time and store them in the fridge. Mix the batter right before frying for the best results.
Storage: Fried okra patties are definitely best eaten fresh and hot. However, if you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or air fryer to bring back some crispiness, or gently warm them in a skillet. Microwaving is okay, but they won't be crispy.
FAQs: Why are my patties greasy? This usually means your oil wasn't hot enough. Make sure your oil is up to temperature before adding the batter, and don't overcrowd the pan.
Can I bake these instead of frying? While you could try baking, the texture won't be the same crispy, fried goodness. You'd likely need to form flatter patties and bake on a greased baking sheet at a high temperature (like 400-425°F or 200-220°C) for 15-20 minutes, flipping halfway.
What should I serve with these? They're fantastic on their own, with a side of ranch dressing, remoulade, or hot sauce. They also make a great side dish for grilled meats, seafood, or alongside other Southern favorites like collard greens and cornbread.
Can I use frozen okra? Yes, just make sure it's fully thawed and patted very dry with paper towels before chopping and adding to the batter. Excess moisture can make the batter too thin or the patties soggy.
Seasoning: Don't have Cajun seasoning? You could use Old Bay, Creole seasoning, or even just ramp up the individual spices (paprika, garlic powder, onion powder, thyme, etc.).
Cheese: A little shredded cheddar or Monterey Jack cheese added to the batter would be divine!
Gluten-Free: You might be able to substitute the all-purpose flour with a gluten-free blend, but the texture might vary slightly. Look for gluten-free cornmeal too!
Tips for Success: Don't Overcrowd the Pan: Frying in batches is key. Overcrowding lowers the oil temperature, leading to greasy patties instead of crispy ones.
Get the Oil Temperature Right: Too low and they soak up oil; too high and they burn before cooking through. Aim for that 350-365°F sweet spot.
Chop Everything Evenly: Keeping the veggie pieces roughly the same size helps the patties cook evenly.
Drain Well: Don't skip the paper towel step! It helps keep them from getting greasy.
Make Ahead: You can chop all your veggies ahead of time and store them in the fridge. Mix the batter right before frying for the best results.
Storage: Fried okra patties are definitely best eaten fresh and hot. However, if you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or air fryer to bring back some crispiness, or gently warm them in a skillet. Microwaving is okay, but they won't be crispy.
FAQs: Why are my patties greasy? This usually means your oil wasn't hot enough. Make sure your oil is up to temperature before adding the batter, and don't overcrowd the pan.
Can I bake these instead of frying? While you could try baking, the texture won't be the same crispy, fried goodness. You'd likely need to form flatter patties and bake on a greased baking sheet at a high temperature (like 400-425°F or 200-220°C) for 15-20 minutes, flipping halfway.
What should I serve with these? They're fantastic on their own, with a side of ranch dressing, remoulade, or hot sauce. They also make a great side dish for grilled meats, seafood, or alongside other Southern favorites like collard greens and cornbread.
Can I use frozen okra? Yes, just make sure it's fully thawed and patted very dry with paper towels before chopping and adding to the batter. Excess moisture can make the batter too thin or the patties soggy.