Okra Patties Recipe

Okra Patties, also known as okra fritters, are a crispy, golden-brown Southern favorite that brings out the best in this humble veggie. Lightly seasoned and fried to perfection, these patties make a delicious appetizer, side dish, or snack, with a satisfying crunch and flavorful bite.

Why You’ll Love This Recipe

If you’re looking for a unique way to enjoy okra, these patties are a game-changer. They’re easy to make, budget-friendly, and ideal for using up fresh or frozen okra. Even those who typically shy away from okra’s texture will love these crispy, savory bites.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen chopped okra
• All-purpose flour
• Cornmeal
• Baking powder
• Egg
• Milk
• Onion (finely chopped)
• Salt and pepper
• Oil for frying (vegetable or canola oil)

directions

1. Prep the Okra: If using frozen okra, thaw and drain well. Pat dry to remove excess moisture.
2. Make the Batter: In a mixing bowl, combine flour, cornmeal, baking powder, salt, and pepper. Stir in the chopped onion and okra.
3. Add Wet Ingredients: Beat the egg with milk and add to the dry ingredients. Stir until well combined to form a thick batter.
4. Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat until shimmering.
5. Fry the Patties: Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry until golden brown, about 3–4 minutes per side.
6. Drain and Serve: Transfer cooked patties to a paper towel–lined plate to drain. Serve warm.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Add shredded cheddar cheese for a cheesy twist.
• Spice it up with a dash of cayenne or hot sauce in the batter.
• Mix in chopped green onions or bell peppers for added flavor.
• Make them mini for party appetizers with a dipping sauce.
• Use gluten-free flour and cornmeal to make it gluten-free.

storage/reheating

Store leftover okra patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in an oven at 350°F until warmed through and crispy again. Avoid microwaving to maintain their crisp texture. You can freeze them after cooking—just reheat in the oven directly from frozen.

FAQs

Can I use frozen okra?

Yes, just thaw and drain well. Pat dry to avoid excess moisture in the batter.

Do I need to precook the okra?

No, it cooks during frying and becomes tender inside the crispy coating.

How do I make them crispier?

Make sure the oil is hot enough and avoid overcrowding the pan.

Can I bake these instead of frying?

You can, but they’ll be less crispy. Bake at 400°F on a greased sheet, flipping halfway through.

What dipping sauces go well with okra patties?

Ranch, remoulade, spicy mayo, or even a simple hot sauce are great choices.

Can I make the batter ahead of time?

Yes, but fry within a few hours for best texture.

What kind of cornmeal should I use?

Regular yellow cornmeal works best. Avoid self-rising unless adjusting leavening.

Are okra patties slimy?

Nope! Frying helps eliminate the slimy texture that okra is known for.

Can I make these vegan?

Yes, use plant milk and an egg replacer like flaxseed or a vegan egg substitute.

What can I serve with okra patties?

They pair well with barbecue, grilled meats, salads, or as a fun side for Southern-style meals.

Conclusion

Okra Patties are a tasty and creative way to enjoy one of the South’s favorite vegetables. With a crunchy exterior and flavorful inside, they’re easy to love—even for okra skeptics. Perfect as a side dish, snack, or appetizer, these golden bites are sure to win over the whole table.

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