Okra and Green Tomato Fritters – Crispy, Southern-Style Bites of Summer 🍅🫛🍴
If you grew up in the South or love fried comfort food with crunch, these Okra and Green Tomato Fritters are going to steal your heart (and your dinner plate!).
This genius recipe combines two beloved Southern classics — crispy fried okra and fried green tomatoes — into one irresistible fritter. Lightly battered and pan-fried to golden perfection, these fritters are packed with texture and flavor, making them perfect for summer sides, appetizers, or even as a vegetarian main dish.
Let’s dive into how to make this Southern fusion favorite!
🧄 Why You’ll Love These Fritters
- Southern comfort combo : Fried okra + fried green tomatoes = pure magic.
- Crispy on the outside , tender inside — the ultimate bite.
- Easy & quick : Ready in under 30 minutes.
- Great for sharing : Perfect for picnics, potlucks, or backyard cookouts.
- Vegetarian-friendly : A satisfying plant-based side or snack.
🧾 Ingredients (Makes 12–15 Fritters)
For the vegetables:
- 1 cup fresh okra pods , sliced into rounds
- 1 large unripe green tomato , sliced into ½-inch thick slices
For the batter:
- ½ cup cornmeal
- ½ cup all-purpose flour (or use gluten-free flour if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- ¾ cup buttermilk or milk (cold)
- 1 egg , lightly beaten
For frying:
- Vegetable oil or peanut oil , for frying
Optional dipping sauces:
- Remoulade
- Ranch dressing
- Hot sauce or lemon aioli
- Spicy mayo or tartar sauce
🔪 Equipment Needed
- Cutting board and knife
- Mixing bowls
- Whisk or fork
- Skillet or deep fryer
- Slotted spoon or tongs
- Paper towels or wire rack
- Measuring tools
👩🍳 Step-by-Step Instructions
Step 1: Prep the Vegetables
- Wash and dry the okra thoroughly — moisture makes it hard to crisp up.
- Slice into ½-inch rounds .
- Slice the green tomato into ¼–½ inch slices and pat dry with paper towels.
Tip: Drying the veggies well helps create a crispier crust.
Step 2: Mix the Batter
In a mixing bowl:
- Combine:
- Cornmeal
- Flour
- Garlic powder
- Onion powder
- Paprika
- Cayenne (if using)
- Salt and pepper
- In another bowl:
- Whisk together buttermilk and egg until smooth.
- Gently mix wet and dry ingredients until just combined — don’t overmix!
The batter should be thick enough to coat each piece without being too heavy.
Step 3: Heat the Oil
In a heavy skillet or deep fryer:
- Add about ½ inch of oil and heat to 360–375°F (180–190°C) — shimmering but not smoking.
- Use a thermometer or test with a drop of batter to ensure it sizzles.
Step 4: Dip or Coat the Veggies
You have two options:
Option 1: Dip Style
- Dip each okra round and green tomato slice into the batter, coating evenly.
Option 2: Fritter Patties
- Spoon batter into the pan and gently press into small patties — like latkes.
Both methods work beautifully — choose based on texture preference!
Step 5: Fry Until Golden and Crispy
Place the coated veggies carefully into the hot oil and fry:
- 2–3 minutes per side , until golden brown and crisp.
- Don’t overcrowd the pan — fry in batches if needed.
Remove with a slotted spoon and drain on a wire rack or paper towels.
Sprinkle with a pinch of salt while warm.
Step 6: Serve Hot & Fresh
Serve immediately while hot and crispy — these fritters are best enjoyed fresh out of the pan.
Pair with your favorite dipping sauce or enjoy plain with a squeeze of lemon.
🍽️ Serving Suggestions
- With a dollop of creamy remoulade or ranch dressing
- On top of a fresh garden salad for contrast
- As a side to fried chicken or barbecue
- Try them with a drizzle of honey or balsamic glaze for sweet-savory flair
- Stack on a bun with coleslaw for a veggie burger twist
🥡 Storage & Reheating Tips
- Refrigerator: Store cooled fritters in an airtight container for up to 3 days .
- Freezer: Freeze uncooked batter-coated fritters on a tray, then store in a ziplock bag for up to 2 months . Fry directly from frozen.
- Reheating: Warm in a preheated oven or air fryer at 350°F (175°C) for best crispiness.
✅ Expert Tips for Success
- Dry okra and green tomatoes before dipping — it prevents splattering and ensures crispness.
- Keep the oil at a steady temperature — too hot and they’ll burn, too cool and they’ll be greasy.
- Want more crunch? Add a bit of crushed crackers or breadcrumbs to the batter.
- Make it spicier by adding diced jalapeños to the batter.
- Swap buttermilk with beer for an extra-light, airy batter.
🧠 Nutritional Highlights
These fritters offer more than just crunch:
- Okra is rich in fiber, folate, and antioxidants.
- Green tomatoes contain lycopene and natural sour notes.
- Cornmeal and flour give energy-rich carbs with a crispy finish.
- Enjoy as part of a balanced diet — especially when paired with greens or lean proteins.
📝 Final Thoughts
These Okra and Green Tomato Fritters prove that classic Southern flavors can come together in one delicious bite. With their crispy golden crust, tangy green tomato centers, and soft-spiced okra pieces, they’re a celebration of summer produce and down-home cooking.
Whether you’re new to Southern cuisine or just craving something nostalgic and crunchy, this recipe brings bold flavor, comforting texture, and a little bit of summer joy to your table.
So grab your skillet, fire up the stove, and treat yourself to a batch of fritters that truly honor the best of Southern comfort food!
