Okra Hush Puppies: The Crunchy, Comforting Sidekick You’ll Crave
Few things say “Southern comfort” quite like a hot basket of hush puppies. Add in thin-sliced okra, fresh parsley, and a hint of onion, and you’ve got a Southern Okra Hush Puppy that’s worthy of center stage. These little golden bites are crisp on the outside, soft inside, and packed with fresh-from-the-garden flavor.
Perfect as an appetizer, side dish, or party snack, this recipe is a guaranteed hit — especially when served hot and dipped in something tangy, like comeback sauce or spicy aioli.
Why I Love This Recipe
Okra often gets a bad rap, but not here. Sliced super thin and fried up in seasoned cornmeal batter, the okra adds just the right amount of crunch and freshness. These hush puppies are a nod to the Southern tables I grew up around — full of bold flavors, simplicity, and made to be shared.
The batter is easy, the fry time is quick, and the results are always met with wide eyes and empty plates.
Ingredients
- Vegetable oil, for frying
- 4 cups okra, sliced very thin (about ⅛ inch thick)
- ½ teaspoon garlic powder
- ¼ cup finely chopped onion
- 1 tablespoon fresh parsley, chopped
- 1 large egg
- 1 cup buttermilk
- 1½ tablespoons sugar
- 2 cups self-rising cornmeal mix
- 1 teaspoon salt
- ½ teaspoon black pepper
Notes & Swaps
- Cornmeal Mix: Be sure to use self-rising cornmeal mix to get that fluffy texture.
- Okra: Fresh okra works best, but if using frozen, thaw and pat dry completely before slicing.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a subtle kick.
- No buttermilk? Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
How to Make Okra Hush Puppies
Step 1: Prep the Okra
Wash the okra well and pat it dry. Slice very thinly — aim for ⅛ inch rings so they blend into the batter easily.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the self-rising cornmeal mix, garlic powder, sugar, salt, and black pepper.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the egg and buttermilk until well blended.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in the sliced okra, chopped onion, and parsley. Let the batter rest for about 5 minutes.
Step 5: Heat the Oil
Pour vegetable oil into a deep skillet or Dutch oven — at least 2 inches deep. Heat to 350°F (175°C).
Step 6: Fry the Hush Puppies
Using a tablespoon or small scoop, carefully drop spoonfuls of batter into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and crisp.
Step 7: Drain and Serve
Remove with a slotted spoon and drain on paper towels. Serve warm!
Tips for Success
- Use a thermometer to keep oil temperature steady — too hot and they’ll brown before cooking through; too cool and they’ll absorb oil.
- Don’t overcrowd the pan — fry in batches for the best texture.
- Let the batter rest to help the cornmeal hydrate and flavors develop.
- Serve immediately for peak crunch factor.
Serving Suggestions
These okra hush puppies are the perfect side for:
- Fried catfish, shrimp, or barbecue
- This Cajun Chicken Sausage Gumbo
- Easy turkey wings with a Southern twist
- This tomato skillet with okra and sausage
- A crowd-pleasing snack board with beer cheese dip or comeback sauce
More Recipes You Will Love
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
Final Thoughts
These Okra Hush Puppies are the kind of side dish that disappears before you’ve even set down the serving tray. They’re hot, crispy, and filled with comforting Southern flavor — perfect for gatherings, fish fries, or cozy weekends at home.
Give them a try, and let me know how you serve yours! Snap a photo, share your twist, and follow for more comforting crowd-pleasers and classic bites.
— Jason Griffith, ChefManiac.com
