I grew up thinking okra was only good fried whole or thrown into gumbo. Then one summer evening, my neighbor showed up with a basket of green tomatoes from her garden and said, “Let’s make something different.” We stood in her kitchen slicing okra and green tomatoes, mixing them into this simple batter, and frying them until they turned the most beautiful golden brown. The smell alone had her husband wandering in from the living room asking when dinner was ready.
These fritters are everything you want in a Southern comfort bite. Crispy edges with that satisfying crunch, tender okra and tangy green tomato in every bite, and just enough cornmeal to give them that rustic, homestyle texture. They’re perfect as a side dish, an appetizer, or honestly… I’ve eaten them straight off the plate standing at the counter more times than I’ll admit.
The green tomatoes add this bright, slightly tart flavor that balances the earthiness of the okra perfectly. And that golden crust? Pure magic.
**INGREDIENTS:**
• 1 cup fresh okra, sliced thin
• 1 cup green tomatoes, diced small
• ½ cup all-purpose flour
• 1 cup self-rising cornmeal
• 1 egg, beaten
• ½ cup buttermilk (or regular milk)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne (optional, for a little kick)
• Vegetable oil for frying
**INSTRUCTIONS:**
1. In a large bowl, combine the sliced okra, diced green tomatoes, onion, and garlic.
2. In a separate bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and cayenne.
3. Add the beaten egg and buttermilk to the vegetables and stir until everything is coated.
4. Fold the dry ingredients into the wet mixture until just combined. The batter should be thick and hold together when scooped.
5. Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering.
6. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon.
7. Fry for 3–4 minutes per side, until deeply golden and crispy at the edges.
8. Remove and drain on paper towels. Serve hot.
These disappeared so fast the first time I made them that I had to fry up a second batch just so I could actually sit down and enjoy one myself. Would you dip these in ranch or eat them plain?