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Wooden plate of okra fritters with okra and a small jar of orange sauce

Okra Fritters

Crispy and earthy, enjoy okra fritters as a side to your favorite Southern classics. A quick mix and shallow fry is all it takes to have this homecooked comfort food on the plate!
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American Southern
Servings 8


  • Cast iron skillet or Dutch oven


For the Fritters

  • 2 cups sliced okra, fresh or frozen
  • 1.5 cups self-rising cornmeal
  • 1 cup buttermilk
  • 1/2 cup vegetable oil (for frying)
  • 1/4 cup AP flour
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon kosher salt
  • 1 egg

For the Dipping Sauce

  • 1 cup mayonnaise
  • 1/4 cup hot pepper sauce
  • 1 teaspoon white vinegar
  • 1/4 teaspoon kosher salt


For the Dipping Sauce

  • Mix the mayonnaise, hot sauce, vinegar, and salt together to thoroughly combine. Adjust the amount of hot sauce to achieve the spiciness level you desire. Set aside or refrigerate until you are ready to serve.

For the Fritters

  • Add the vegetable oil or a cast iron skillet, Dutch oven, or other heavy, shallow pan. Heat the oil over medium heat until completely hot.
  • While the oil is heating, add the cornmeal, flour, and salt to a bowl. Mix to combine.
  • Make a well and add the egg and buttermilk. Whisk the egg and buttermilk together to thoroughly break up the egg, then begin whisking the cornmeal mixture into the egg mixture. Thoroughly combine, with small lumps being okay.
  • Fold in the okra. It can be fresh or frozen, and if it is frozen, you do not need to defrost it first.
  • Fold in the onions.
  • Once the oil is hot, carefully spoon batter into the skillet until each one is about 3" across. You can make them larger or smaller to your preference, but this may affect cooking time.
  • Fry on the first side for about 2-3 minutes or until the bottom is golden brown and crusty.
  • Flip carefully and fry on the second side for an additional 2-3 minutes or until that side is brown and crusty.
  • Remove the fritter to a paper-towel lined plate or a cookie rack set over a baking sheet. Allow the fritters to cool and to drain off any excess oil.
  • Serve warm and enjoy!