Here’s a quick and easy recipe for a handheld okra fritter that you’re going to absolutely love.  If you eat 1000 of them and gain 50 lbs, don’t blame me!


Okra Fritters


1 cup cornmeal
½ cup flour
2 teaspoons kosher salt
1 teaspoon baking powder
¼ teaspoon black pepper
2 tablespoon honey
1 cup sweet onion, diced
2 large whole eggs, beaten
3 cups okra, sliced, fresh or frozen
Vegetable oil, for the fry

Heat the oil in the pan over medium heat.  Add the diced sweet onions and cook until translucent about 7-9 minutes.  Set aside and cool at room temperature.

Place the cornmeal, flour, salt, baking powder, and pepper in a large prep bowl and mix together. In a separate smaller bowl whisk the eggs, honey and a teaspoon of water. Slowly whisk the wet and the dry ingredients together until they form a batter, mix in the cooled onions.

In a large skillet pre-heat the oil until medium-high heat is achieved.

While the oil is heating, in a food processor pulse the okra until it’s roughly chopped and creamy. Cook’s Note: because of the seeds and texture of the okra, the vegetable will create a natural binder.

In the large skillet portion two tablespoons per fritter, and dollop into the oil, on the raw side of the batter place one tablespoon of the creamy pulsed raw okra, repeat this process until the pan is full but not crowded. Season each with a pinch of salt. Once the batter bubbles and browns around the edges flip the mini okra fritter (pancake) over to finish cooking and seal in the fritter. Fry golden brown on both sides, about 2 minutes. Remove from oil and rest on a paper towel. Re-season while the fritters are warm, serve immediately.


Feel free to let me know what you think on Twitter.

imageAnd if you like this recipe, you’ll love my upcoming book!  You can pre-order “Southern Routes” – Secret Recipes from the Best Down-Home Joints in the South – on Amazon right now.  Click here.