There’s something truly special about Southern cuisine—it’s comforting, flavorful, and often carries a rich history. Today, I’m excited to share a recipe that brings a taste of the South to your kitchen: Southern Crispy Pan Fried Okra Fritters. These fritters are a delightful blend of crispy, spicy, and savory flavors, making them a perfect snack or side dish for any occasion.
Growing up, summers at my grandmother’s house in the South were always filled with the aroma of delicious homemade dishes. One of my fondest memories is helping her prepare okra fritters in her cozy kitchen. She had a way of making the simplest ingredients shine, and her fritters were no exception. Crispy on the outside, tender on the inside, and with a slight kick from the jalapeño, they were absolutely irresistible.
What I love about this recipe is its versatility. You can easily tweak it to suit your taste preferences. For a milder version, you can skip the jalapeño, or if you’re a fan of heat, add an extra one! Sometimes, I like to add a bit of grated cheese to the batter for an extra layer of flavor. You can also try different seasonings or herbs to make it your own.
These okra fritters are incredibly easy to make and come together in just 25 minutes. They’re perfect for a quick snack, a side dish for a summer barbecue, or even as a fun appetizer for a gathering. Serve them with a tangy dipping sauce or a dollop of spicy aioli, and watch them disappear in no time!
So, grab your apron and let’s bring a little bit of Southern comfort to your home with these scrumptious okra fritters. They’re sure to become a favorite in your household, just like they have in mine.
Making the Southern Crispy Pan Fried Okra Fritters
Ingredients
- 1 pound okra
- 1/2 cup chopped onion
- 1 minced jalapeño pepper
- 3/4 cup of buttermilk
- 1 tablespoon of honey
- 1 large egg
- 1/2 cup of plain flour
- 3/4 cup of cornmeal
- 2 teaspoons of baking powder
- 1.5 teaspoons of Creole spice
- 1 teaspoon of salt
- 1/4 cup of avocado oil (or other neutral oil for frying)
Directions
- Slice the okra into small pieces, finely chop the jalapeño, and chop the onion.
- In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, Creole spice, and salt.
- In a separate large bowl, beat the egg, buttermilk, and honey until smooth. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold the okra, onion, and jalapeño into the batter until well mixed.
- Heat a large skillet over medium heat and add around 2 tablespoons of oil.
- Once the oil is hot, drop heaping tablespoon-sized portions of batter into the skillet, flattening them slightly. Cook each side for about 2 minutes or until golden brown and crispy.
- Continue with the remaining batter, adding more oil to the skillet as needed. Transfer the fritters to a paper towel-lined tray or wire rack to drain excess oil.
FAQs:
Can I use frozen okra instead of fresh for this recipe?
Yes, you can use frozen okra. However, make sure to thaw and pat it dry thoroughly to remove any excess moisture before adding it to the batter. This will help maintain the fritters’ crispy texture.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 3/4 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Is there a way to make these fritters less spicy?
To reduce the spiciness, you can omit the jalapeño pepper or use a milder pepper. Additionally, you can decrease the amount of Creole seasoning or choose a less spicy seasoning blend.
What is the best oil to use for frying the fritters?
Avocado oil is recommended for its high smoke point, but you can also use other neutral oils like canola, vegetable, or peanut oil. These oils can handle high heat without burning, ensuring your fritters fry up nicely.
Can I bake these fritters instead of frying them?
Yes, you can bake them. Preheat your oven to 400°F (200°C) and place the fritters on a parchment-lined baking sheet. Lightly brush or spray them with oil and bake for 15-20 minutes, flipping halfway through, until they are golden and crispy.
How should I store and reheat leftover fritters?
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until they are heated through and crispy again.
Southern Crispy Pan Fried Okra Fritters
Ingredients
- 1 pound okra
- 1/2 cup grated onion
- 1 jalapeño pepper
- 3/4 cup buttermilk
- 1 tablespoon honey
- 1 large egg
- 1/2 cup all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1.5 teaspoons creole seasoning
- 1 teaspoon salt
- 1/4 cup avocado oil or other neutral oil for frying
Instructions
- Cut the okra into small pieces, mince the jalapeño pepper finely, and grate the onion.
- In a medium bowl, combine flour, cornmeal, baking powder, creole seasoning, and salt, then whisk together.
- In a separate large bowl, mix the egg, buttermilk, and honey until smooth. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold the chopped okra, grated onion, and minced jalapeño into the batter until everything is evenly mixed.
- Heat a large frying pan over medium heat and add approximately 2 tablespoons of oil.
- Once the oil is hot and shimmering, drop heaping tablespoon-sized portions of batter into the pan, flattening them slightly. Cook for about 2 minutes per side or until they are golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the pan as needed. Transfer the fritters to a paper towel-lined baking sheet or wire rack to drain any excess oil.
