Crispy, golden, and packed with Southern flavor, these savory fritters are perfect as a side dish, appetizer, or light snack! Featuring fresh okra, tangy green tomato, and a touch of cornmeal crunch, they fry up beautifully and disappear even faster.
Ingredients
- ½ cup all-purpose flour
- 1 cup self-rising cornmeal
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ lb okra, coarsely chopped (about 2 cups)
- 1 large green tomato, diced
- ½ onion, finely diced
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil (for frying)
Instructions
- Step 1: Prep the Vegetables
Wash the okra and green tomato. Chop the okra into ½-inch pieces, dice the green tomato, and finely chop the onion. Pat dry with paper towels to remove excess moisture. - Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine flour, cornmeal, salt, pepper, and garlic powder. Stir to evenly distribute the seasoning. - Step 3: Add the Vegetables
Add the okra, green tomato, and onion to the dry mixture. Toss gently to coat the veggies with the flour-cornmeal blend. - Step 4: Add Wet Ingredients
In a separate bowl, beat the egg and mix in the buttermilk. Pour into the vegetable mixture and stir just until combined. The batter should be thick and scoopable. - Step 5: Fry the Fritters
Heat the vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). Drop spoonfuls of batter into the hot oil, flattening slightly with the back of a spoon. Fry 3–4 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
Variation (with expanded detail)
- Spicy Kick
Add a pinch of cayenne pepper or finely diced jalapeños to the batter if you enjoy a little heat. The spiciness balances beautifully with the mild earthiness of the okra and the tartness of green tomato, giving the fritters a bolder Southern flair. - Cheese-Lovers’ Twist
Fold in ¼ cup of shredded sharp cheddar or crumbled feta for a cheesy upgrade. The melted cheese adds richness and a slight tang, making the fritters even more satisfying—especially when served as a snack or game-day bite. - Gluten-Free Version
Swap the all-purpose flour and self-rising cornmeal with a 1:1 gluten-free flour blend and gluten-free cornmeal. Just add 1 tsp of baking powder and ¼ tsp baking soda to ensure they rise well. The texture stays light and crispy with no compromise on flavor.
Cooking Notes
- Don’t Skip Drying the Veggies
Excess moisture from the chopped okra and tomato can thin the batter and cause splattering in the oil. After chopping, blot the vegetables well with paper towels. This ensures a thick, scoopable batter and a crispier end result. - Fry in Batches
Avoid crowding the pan—doing so lowers the oil temperature, leading to soggy fritters. Fry in small batches and reheat the oil in between if needed to keep that perfect golden-brown crust. - Maintain Steady Heat
Use a thermometer to keep the oil around 350°F (175°C). Too hot, and the fritters may burn on the outside while staying raw inside. Too cool, and they’ll absorb oil and become greasy instead of crisp.
Serving Suggestions
- With a Creamy Dipping Sauce
Serve alongside a tangy remoulade, spicy aioli, or even ranch dressing. The creamy contrast enhances the crunch of the fritters and plays up the Southern flavors. - As a Brunch Side
Pair them with eggs, grits, or a fresh garden salad for a standout brunch plate. The fritters add texture and depth to lighter dishes, making them ideal for weekend spreads. - In a Southern-Style Platter
Build a classic Southern plate with fried chicken, collard greens, and a few of these fritters on the side. They’re a fun and unexpected alternative to hush puppies or cornbread.
Tips
- Use Fresh, Young Okra
Tender young okra has better texture and less slime, making it perfect for fritters. Older okra can be woody and stringy, so choose small pods when possible for best results. - Let the Batter Rest
After mixing, let the batter sit for 5–10 minutes. This allows the cornmeal to absorb some of the liquid, improving the texture and helping the fritters hold together better during frying. - Use a Cookie Scoop or Two Spoons
For evenly-sized fritters that cook at the same rate, use a medium cookie scoop or two spoons to drop the batter into the oil. This keeps the size uniform and helps prevent uneven cooking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (Per fritter, approximate)
- Calories: 120
- Protein: 2g
- Sodium: 210mg
Frequently Asked Questions
- 1. Can I make the fritter batter ahead of time?
You can prep the vegetables and dry mix ahead, but wait to combine the wet ingredients until right before frying. This keeps the batter fresh and prevents it from becoming too thin or soggy. - How do I store and reheat leftover fritters?
Store cooled fritters in an airtight container in the fridge for up to 3 days. To reheat, use an oven or toaster oven at 375°F for 8–10 minutes to bring back their crispiness. Avoid microwaving—they’ll turn soft. - Can I bake these instead of frying?
Yes, but expect a slightly different texture. Preheat your oven to 425°F, lightly grease a baking sheet, and bake fritters for about 20 minutes, flipping halfway through. They’ll be a bit drier but still tasty. - What can I use instead of buttermilk?
If you don’t have buttermilk, mix ½ cup of regular milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes to curdle—it works just as well in the batter.
Conclusion
These Okra and Green Tomato Fritters are a true taste of the South—crispy on the outside, tender inside, and bursting with fresh garden flavor. Whether you’re serving them up for a summer picnic, a brunch table, or just a cozy snack at home, they’re bound to become a new favorite. Try a batch and bring a little Southern sunshine to your plate!
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Okra and Green Tomato Fritters
- Total Time: 30 minutes
- Yield: About 12 fritters 1x
- Diet: Vegetarian
Description
Crispy, golden, and packed with Southern flavor, these savory fritters are perfect as a side dish, appetizer, or light snack! Featuring fresh okra, tangy green tomato, and a touch of cornmeal crunch, they fry up beautifully and disappear even faster.
Ingredients
Scale
- ½ cup all-purpose flour
- 1 cup self-rising cornmeal
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ lb okra, coarsely chopped (about 2 cups)
- 1 large green tomato, diced
- ½ onion, finely diced
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil (for frying)
Instructions
- Step 1: Prep the Vegetables
Wash the okra and green tomato. Chop the okra into ½-inch pieces, dice the green tomato, and finely chop the onion. Pat dry with paper towels to remove excess moisture. - Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine flour, cornmeal, salt, pepper, and garlic powder. Stir to evenly distribute the seasoning. - Step 3: Add the Vegetables
Add the okra, green tomato, and onion to the dry mixture. Toss gently to coat the veggies with the flour-cornmeal blend. - Step 4: Add Wet Ingredients
In a separate bowl, beat the egg and mix in the buttermilk. Pour into the vegetable mixture and stir just until combined. The batter should be thick and scoopable. - Step 5: Fry the Fritters
Heat the vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). Drop spoonfuls of batter into the hot oil, flattening slightly with the back of a spoon. Fry 3–4 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
Notes
- Make sure the oil is hot enough—a test drop of batter should sizzle right away.
- Don’t overcrowd the pan, or the fritters won’t crisp up evenly.
- If the batter feels too thick or dry, add 1–2 tablespoons of buttermilk.
- Want a spicy twist? Add a pinch of cayenne or finely diced jalapeños to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: okra fritters, green tomato fritters, Southern appetizers, crispy vegetable fritters, buttermilk cornmeal fritters