I get crisp golden edges, tangy green tomato pops, and tender okra tucked into every bite. These fritters never last long on the platter, and the reason is worth seeing.

Jump to Recipe

I’m obsessed with these Okra and Green Tomato Fritters because they hit every craving I have for something crisp, tangy, and a little messy in the best way. The okra brings that tender bite I weirdly crave, while green tomatoes keep things sharp enough to make each fritter pop.

I love the craggy edges, the salty crunch, the way they disappear faster than I planned. But honestly, that’s part of the fun.

No polite little side dish energy here. Just golden, snacky, skillet-fried attitude.

And I will absolutely stand at the counter eating the last one with my fingers again.

Ingredients

Print Recipe (No Advertisments)

Fresh okra brings that tender bite, with little crispy edges once fried.
Green tomatoes add tang and keep the fritters from feeling too heavy.
Flour helps hold everything together without stealing the show.
Cornmeal gives the outside that gritty, golden crunch you’ll want.
Baking powder keeps them a little puffy, not flat and sad.
Egg adds protein and helps the batter cling to the veggies.
Buttermilk makes the inside soft, tangy, and honestly more cozy.
Onion brings sweetness and that real Southern-style fritter flavor.
Garlic gives a savory kick, because bland fritters are a no.
Parsley adds freshness, so it’s not all fried and rich.
Smoked paprika brings warmth and a little backyard cookout vibe.
Plus cayenne adds heat if you like a tiny attitude.
Basically, hot oil makes the magic: crispy outside, tender middle.

Ingredient Quantities

2 cups fresh okra, sliced 1/4 inch

2 medium green tomatoes, diced (about 2 cups)

1/2 cup all purpose flour

1/2 cup yellow cornmeal

1 teaspoon baking powder

1 large egg

1/3 cup buttermilk

1 small yellow onion, finely chopped (about 1/2 cup)

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional for heat)

1/2 teaspoon smoked paprika

Vegetable oil for frying, about 1 to 1 1/2 cups

How to Make this

Print Recipe (No Advertisments)

1. Combine the sliced okra, diced green tomatoes, chopped onion, minced garlic and chopped parsley in a large bowl; sprinkle with the kosher salt and toss gently to combine and let sit 5 minutes to release some moisture.

2. In a separate bowl whisk together the flour, cornmeal, baking powder, smoked paprika, black pepper and cayenne if using.

3. Beat the egg with the buttermilk in a small bowl, then pour the wet mixture into the dry ingredients and whisk until just combined.

4. Add the okra and green tomato mixture to the batter and fold gently until everything is evenly coated; if the mixture seems very watery, let it sit 2 to 3 minutes and pour off any excess liquid.

5. Heat about 1 to 1 1/2 cups vegetable oil in a large skillet over medium to medium high heat until shimmering and about 350 F if using a thermometer.

6. Using two spoons or a small ice cream scoop, drop heaping tablespoons of batter into the hot oil, spacing the fritters about 1 inch apart; gently flatten each mound into a patty about 1/2 inch thick.

7. Fry the fritters 3 to 4 minutes per side until deep golden brown and cooked through, turning once with a spatula.

8. Transfer cooked fritters to a paper towel lined plate to drain and season lightly with additional salt while hot.

9. Continue frying remaining batter, maintaining oil temperature between batches and adding more oil if needed to keep a 1/4 inch depth in the pan.

10. Serve warm as a snack or side, or with a dipping sauce of your choice.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Large heavy skillet (10 to 12 inch)
7. Instant-read thermometer (optional for 350 F)
8. Slotted spatula or tongs
9. Paper towels and a rimmed plate for draining

FAQ

Can I bake these instead of frying? Yes. Spoon batter onto a parchment lined baking sheet and bake at 425 F for 12 to 15 minutes, turning once, until golden and crisp; brush with a little oil for better browning.

How do I keep the fritters from getting soggy? Pat sliced okra and diced tomatoes dry with paper towels before mixing, fry in hot oil (about 350 F) in small batches so the oil temperature stays steady, and drain on a rack rather than paper towels to preserve crispness.

Can I make the batter ahead of time? You can mix the dry ingredients and separately beat the egg with buttermilk ahead, then combine just before frying so the batter does not become too wet and the cornmeal does not overhydrate.

Are there gluten free options? Yes. Substitute a 1 to 1 gluten free flour blend for the all purpose flour or use chickpea flour; check that your baking powder is gluten free. Texture will be slightly different but still tasty.

How should I reheat leftovers? Reheat in a single layer in a 375 F oven or in a skillet over medium heat for 5 to 8 minutes to restore crispness. Avoid microwaving, which makes them limp.

Can I add other vegetables or cheese? Yes. Finely corn, bell pepper, or grated sharp cheddar fold in well. Keep additional moisture low and adjust salt and binder as needed to maintain frying texture.

Okra And Green Tomato Fritters Recipe Substitutions and Variations

Okra: substitute with sliced zucchini, sliced green beans, or diced eggplant
Green tomatoes: substitute with firm tomatillos, underripe plum tomatoes, or diced green bell pepper
Buttermilk: substitute with plain yogurt thinned with milk, milk plus 1 teaspoon lemon juice or vinegar, or kefir
All purpose flour: substitute with whole wheat pastry flour, 1-to-1 gluten free flour blend, or chickpea flour (may alter texture)

Pro Tips

1. Let the veg sit and then gently drain any excess liquid. If the batter looks too wet after folding in the okra and tomatoes, wait 2 to 3 minutes and pour off the clear liquid. Too much moisture makes fritters fall apart and absorb excess oil.

2. Keep the batter slightly lumpy and avoid overmixing. Stir just until combined so the fritters stay tender and do not get gummy from overworked flour.

3. Use a thermometer or watch the oil closely. Aim for around 350 F; oil that is too cool will make greasy, heavy fritters, and oil that is too hot will brown them outside before the centers cook. Adjust the heat between batches to maintain temperature.

4. Don’t crowd the pan and keep them uniform. Fry in small batches with about a 1 inch gap so the oil returns to temperature quickly. Use a small scoop or two spoons to form even patties, and drain briefly on a rack or paper towels, seasoning while hot.

Okra And Green Tomato Fritters Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I get crisp golden edges, tangy green tomato pops, and tender okra tucked into every bite. These fritters never last long on the platter, and the reason is worth seeing.

Servings

servings

Calories

245

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Large heavy skillet (10 to 12 inch)
7. Instant-read thermometer (optional for 350 F)
8. Slotted spatula or tongs
9. Paper towels and a rimmed plate for draining

Ingredients

2 cups fresh okra, sliced 1/4 inch
2 medium green tomatoes, diced (about 2 cups)
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 large egg
1/3 cup buttermilk
1 small yellow onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon smoked paprika
Vegetable oil for frying, about 1 to 1 1/2 cups

Directions

Combine the sliced okra, diced green tomatoes, chopped onion, minced garlic and chopped parsley in a large bowl; sprinkle with the kosher salt and toss gently to combine and let sit 5 minutes to release some moisture.
In a separate bowl whisk together the flour, cornmeal, baking powder, smoked paprika, black pepper and cayenne if using.
Beat the egg with the buttermilk in a small bowl, then pour the wet mixture into the dry ingredients and whisk until just combined.
Add the okra and green tomato mixture to the batter and fold gently until everything is evenly coated; if the mixture seems very watery, let it sit 2 to 3 minutes and pour off any excess liquid.
Heat about 1 to 1 1/2 cups vegetable oil in a large skillet over medium to medium high heat until shimmering and about 350 F if using a thermometer.
Using two spoons or a small ice cream scoop, drop heaping tablespoons of batter into the hot oil, spacing the fritters about 1 inch apart; gently flatten each mound into a patty about 1/2 inch thick.
Fry the fritters 3 to 4 minutes per side until deep golden brown and cooked through, turning once with a spatula.
Transfer cooked fritters to a paper towel lined plate to drain and season lightly with additional salt while hot.
Continue frying remaining batter, maintaining oil temperature between batches and adding more oil if needed to keep a 1/4 inch depth in the pan.
Serve warm as a snack or side, or with a dipping sauce of your choice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.