Vegetables, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Okra Patties, Fried - Master Cookbook Recipe # 695

Okra Patties, Fried - Master Cookbook Recipe # 695

These savory patties are a fantastic way to enjoy okra in a whole new way. With a base of self-rising flour and cornmeal, and the addition of tangy tomatoes and onions, they fry up into golden, crispy fritters that are perfect as a side dish or even a snack.

This is recipe #695 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min
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Ingredients

  • 1 lb. Okra, cut thin
  • 1 cup Buttermilk (have a little extra on hand just in case)
  • 1/2 cup Onions, chopped
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 3/4 cup Self-rising flour
  • 1/2 cup Self-rising cornmeal
  • 1 can Diced tomatoes (or fresh tomatoes, chopped)
  • 1 cup Shortening for frying

Instructions

  1. Season the Veggies: In a bowl, combine your thinly sliced okra, chopped onions, salt, and pepper. Mix them well to distribute the seasoning.
  2. Make the Batter Base: In a separate bowl, add the self-rising flour, self-rising cornmeal, and diced tomatoes.
  3. Combine with Buttermilk: Slowly add your buttermilk to the flour mixture. Mix until it reaches the consistency of a thick pancake batter (add a splash more milk if it’s too dry).
  4. Fold it Together: Gently fold your seasoned okra and onions into the thick batter until everything is well-coated.
  5. Fry until Golden: Drop the mixture by the tablespoon into hot shortening. Flatten each patty slightly with the back of your spoon.
  6. Brown & Drain: Brown well on both sides until crispy. Remove the patties and let them drain on paper towels before serving.
  7. Substition Tip: If you don't have buttermilk, you can use 1 cup of sour cream and thin it out with regular milk until you reach that thick waffle-batter consistency.

Notes

Tammy’s Tips

The key to a perfect patty is ensuring your batter is thick enough to hold the okra together without being too runny, so add your liquid gradually. If you decide to use frozen okra, make sure you thaw it completely and pat it dry first so you don't end up with a watery batter. These are best served hot and fresh, perhaps with a little extra sprinkle of salt right as they come out of the grease!


Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg