Go Back

Easy & Crispy Southern Okra Hush Puppies

These crispy Southern Okra Hush Puppies are easy to whip up and perfect as a side dish for fish or BBQ, or just as a delicious snack. Studded with tender bits of okra, they offer an authentic Southern flavor twist on the classic cornmeal fritter.
Print Recipe Pin Recipe

Equipment

  • heavy-bottomed pot or a deep fryer
  • deep fryer or a heavy-bottomed pot
  • Thermometer optional, for checking oil temperature
  • Large bowl
  • Medium bowl
  • small cookie scoop or two spoons
  • Slotted spoon
  • Plate lined with paper towels
  • paper towels for draining

Ingredients
  

Hauptzutaten

  • Vegetable oil for frying, enough to have about 1 to 1.5 inches in your pot. Canola or peanut oil work great too!
  • 4 cups very thinly sliced okra Fresh or frozen and thawed. Make sure it's sliced thin so it disperses nicely.
  • 0.5 teaspoon garlic powder
  • 0.25 cup finely chopped onion Make sure it's finely chopped so you don't get big raw chunks.
  • 1 tablespoon chopped fresh parsley For a little freshness and color.
  • 1 large egg Our binder, holding everything together.
  • 1 cup buttermilk Adds tenderness and that signature tang.
  • 1.5 tablespoons sugar Just a touch to balance the flavors and help with browning.
  • 2 cups self-rising cornmeal mix such as House Autry. This is important! Self-rising means it already has leavening and salt added, which is crucial for the hush puppies to puff up.
  • 1 teaspoon salt Enhances all the other flavors.
  • 0.5 teaspoon black pepper For a little warmth and spice.

Instructions
 

  • First things first, get your oil ready. Pour the vegetable oil into a heavy-bottomed pot or a deep fryer. You want about 1 to 1.5 inches of oil. Heat it over medium-high heat until it reaches about 365°F (180°C). If you don't have a thermometer, you can test it by dropping a tiny bit of batter in – it should sizzle and float right up within a few seconds.
  • While the oil heats, let's make the batter. In a large bowl, combine your thinly sliced okra, garlic powder, finely chopped onion, and fresh parsley. Give it a good stir to mix everything up.
  • In a separate medium bowl, whisk together the egg, buttermilk, and sugar until well combined.
  • Now, add the wet ingredients (the buttermilk mixture) to the bowl with the okra mixture. Stir it just until combined.
  • In a third bowl (or just add to the okra/wet mixture bowl if it's big enough!), whisk together the self-rising cornmeal mix, salt, and black pepper. Pour the dry ingredients into the wet ingredients.
  • Stir everything together just until the dry ingredients are moistened and you have a thick batter. Be careful not to overmix!
  • Now for the fun part: frying! Carefully drop spoonfuls of the batter into the hot oil. I like to use a small cookie scoop or two spoons. Don't overcrowd the pot – fry in batches so the oil temperature doesn't drop too much. Fry for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Use a slotted spoon to remove the hush puppies from the oil and place them on a plate lined with paper towels to drain off any excess oil. Cook the remaining batter, making sure the oil stays at the correct temperature between batches.
  • Serve them hot and enjoy those crispy, tender bites of Southern goodness!

Notes

Substitutions & Additions: No self-rising cornmeal mix? For every 1 cup of regular cornmeal, whisk in 1 ½ teaspoons baking powder and ½ teaspoon salt. So for this recipe, use 2 cups regular cornmeal, 3 teaspoons baking powder, and 1 teaspoon salt (adjust added salt accordingly). No buttermilk? For every 1 cup of milk, stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes. Add some cheese! ¼ to ½ cup of shredded sharp cheddar or Monterey Jack would be delicious. Spice it up! Add a finely diced jalapeño or a pinch of cayenne pepper. Swap the onion: Finely chopped green onion or chives could also work.
Tips for Success: Oil Temperature is Key (Aim for 365°F/180°C). Don't Overmix. Slice Okra Thin. Fry in Batches. Drain Properly.
Storage: Best enjoyed fresh. Cool completely. Store in airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3-4 days. Reheat in oven or air fryer (around 350°F/175°C) until heated through and crispy. Do not microwave.