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Crispy Southern Okra and Green Tomato Fritters

These Crispy Southern Okra and Green Tomato Fritters are simple, quick, and delicious golden bites of veggie perfection. Perfect as an appetizer, side dish, or snack.
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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.

Notes

Best enjoyed fresh. Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a toaster oven, regular oven (350°F/175°C for 5-10 mins), or air fryer to restore crispness. Do not overwork the batter. Oil temperature is key; medium-high is recommended. Don't overcrowd the pan. Drain properly on paper towels.