Okra and Green Tomato Fritters

Oh yes 😋—crispy, tangy, Southern-style fritters that are perfect for summer or any time you want that golden crunch with a veggie punch.

Here’s a classic recipe:

🥒🍅 Okra & Green Tomato Fritters

Ingredients

• 1 cup okra, sliced thin (about ½-inch pieces)

• 1 cup green tomatoes, diced small

• ½ cup onion, finely chopped

• 1 cup cornmeal

• ¼ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for a little kick)

• 1 egg, beaten

• ½ cup milk

• Vegetable oil for frying

Instructions

1. Prep the veggies: Slice okra thin, dice green tomatoes, and finely chop onions. Pat okra dry to reduce sliminess.

2. Make the batter: In a bowl, mix cornmeal, flour, baking powder, salt, pepper, and paprika.
   In another bowl, whisk the egg and milk. Combine wet and dry ingredients, then fold in okra, green tomatoes, and onions.

3. Heat oil: Pour about ½ inch of oil into a large skillet over medium heat.

4. Fry fritters: Spoon 2–3 Tbsp of batter per fritter into the hot oil. Flatten slightly. Cook 3–4 minutes per side, until golden brown and crisp.

5. Drain: Place on paper towels to absorb excess oil.

6. Serve: Hot, with a side of ranch, aioli, or hot sauce.

Tips for perfection

• Dry the okra well: prevents mushy fritters.

• Don’t overcrowd the pan: fry in batches for even crisping.

• Rest batter 5–10 min: helps the cornmeal hydrate slightly for better texture.

These are crispy outside, tender inside, with a slightly tangy bite thanks to the green tomatoes.

If you want, I can also give a baked, lower-oil version that’s just as crispy—Southern magic without the guilt 😏.