Okra & Green Tomato Fritters – Crispy, Southern, and Totally Addictive
Introduction
If you’re lucky enough to have fresh okra and green tomatoes on hand, don’t let them go to waste. These Okra and Green Tomato Fritters are the ultimate way to transform garden bounty into a satisfying snack or side. They’re crispy on the outside, tender on the inside, and full of that classic Southern flavor.
Perfect with a dipping sauce, served alongside grilled meats, or enjoyed on their own, these fritters hit every savory craving.
Why I Love This Recipe
It’s the kind of comfort food that brings you back to grandma’s kitchen—but it’s incredibly easy to whip up. No deep fryer needed—just a skillet, a handful of ingredients, and a few minutes to golden, crispy perfection. They’re also super versatile and pair with just about anything.
Ingredients
- 1 cup fresh okra, thinly sliced
- 1 cup green tomatoes, finely chopped and drained
- ½ cup cornmeal
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 egg
- ⅓ cup buttermilk (or milk + 1 tsp vinegar)
- 2 tbsp chopped onion (or scallions)
- Vegetable oil, for pan-frying
Ingredient Notes and Swaps
- Buttermilk: If you don’t have buttermilk, just mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes.
- Cornmeal: Gives that authentic Southern crunch—don’t skip it!
- Add cheese: A handful of grated cheddar or parmesan adds another layer of savory depth.
- Go gluten-free: Swap the flour for a gluten-free all-purpose blend.
Step-by-Step Directions
1. Prep the Veggies
- Finely chop the green tomatoes, then sprinkle with salt and let them drain in a colander for 10–15 minutes. Pat them dry to remove excess moisture.
2. Mix the Batter
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, and cayenne.
- In a separate bowl, beat the egg and stir in the buttermilk.
- Combine the okra, green tomatoes, and onions with the dry ingredients, then stir in the wet mixture until just combined. Don’t overmix.
3. Fry the Fritters
- Heat 2–3 tablespoons of vegetable oil in a cast iron or nonstick skillet over medium heat.
- Drop spoonfuls of batter into the hot oil, flattening slightly. Fry for 2–3 minutes per side, or until golden brown and crispy.
- Work in batches to avoid crowding the pan.
4. Drain and Serve
- Transfer fritters to a paper towel-lined plate to drain.
- Sprinkle with extra salt and serve warm with your favorite dipping sauce.
Tips for Success
- Don’t skip draining the tomatoes—excess moisture will keep them from crisping.
- Keep fritters warm in a 200°F oven while frying in batches.
- Double the batch—these go fast!
Serving Suggestions and Pairings
These fritters make a fabulous snack, appetizer, or side dish. Serve them with:
- Spicy remoulade
- Sour cream or Greek yogurt dip
- Beer Cheese Dip
- Baked Kosher Salami
- Tomato Skillet with Okra and Sausage
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: In a skillet or oven to regain crispness—avoid the microwave.
- Freezer: Flash freeze on a tray, then store in a zip-top bag for up to 2 months.
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Final Thoughts
These Okra & Green Tomato Fritters are everything you want in a Southern-inspired snack—crispy, savory, and endlessly poppable. They’re a clever and delicious way to enjoy your summer harvest, and they never fail to impress.
Tried them out? Tag @chefmaniac and let us see your fritter creations. Follow for more easy Southern dishes and creative veggie recipes!
