Classic Southern Crispy Pan Fried Okra Fritters

Pile of crispy okra fritters on a wire rack with whole okra and slices around them.

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5 from 11 votes

Classic Southern Crispy Pan Fried Okra Fritters

These crispy and delicious Southern style okra fritters made with fresh okra make the perfect appetizer, side or snack.

Prep Time10

Cook Time15

Course: Appetizer, Appetizers, Side, Side Dish, Side Dishes, Snacks

Cuisine: American, Southern

Servings: fritters

Calories: 86kcal

Author: Jessica

Ingredients

1 pound okra
½ cup grated onion
1 jalapeño pepper
½ cup all purpose flour
¾ cup cornmeal
2 teaspoons baking powder
1.5 teaspoons creole seasoning
1 teaspoon salt
1 large egg
¾ cup buttermilk
1 tablespoon honey
¼ cup avocado oil or other neutral oil for pan frying

Instructions

Chop the okra into small pieces, finely mince jalapeño pepper and grate the onion.
In a medium bowl, whisk together flour, cornmeal, baking powder, creole seasoning and salt.
In a large mixing bowl, whisk together egg, buttermilk and honey. Add dry ingredients to wet and stir to combine.
Use a spoon or spatula to stir the chopped veggies into the batter until well combined.
Heat a large skillet or frying pan over medium heat and add about 2 tablespoons of the oil.
When the oil is very hot and shimmering, scoop out heaping tablespoon portions of batter and gently press into the hot oil. Pan fry for about 2 minutes per side until deep golden brown and crispy. Repeat with the rest of the batter, adding more oil to the pan as necessary.
Transfer fritters to a paper towel lined baking sheet or wire rack to drain excess oil.

Notes

Leftover okra fritters can be stored in the refrigerator in an airtight container for 2-3 days. Gently reheat in the toaster oven or warm through in a skillet.

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