Okra Fritters

Rating: 3.8 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

In the South, okra is every where. I threw together this recipe when trying to come up with something different. When I make this for the kids, I leave out the tomatoes and onion.

By Tiger Sand

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.

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  • Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

Nutrition Facts

Per Serving:
196 calories; protein 8g 16% DV; carbohydrates 35.7g 12% DV; fat 4g 6% DV; cholesterol 62mg 21% DV; sodium 342.6mg 14% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

KimberlyOakes
Rating: 5 stars
07/01/2010
This was such a big hit! I added a little bit of bacon grease. And I also precooked my onions and okra just to soften it up a bit. My family demands that I make this again and again and again... UPDATE: I made these again last weekend with http://allrecipes.com/Recipe/Grandpas-Tomato-Gravy/Detail.aspx and it was a match made in heaven. Read More
Helpful
(15)

Most helpful critical review

MBKRH
Rating: 3 stars
06/01/2010
I have no idea what happened but these were a failure. They fell apart while frying but on the plus side I love the incorporation of tomato in this. I've made variations of fritters before but never with tomato. I might try this again sometime thanks. Read More
Helpful
(6)
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
KimberlyOakes
Rating: 5 stars
07/01/2010
This was such a big hit! I added a little bit of bacon grease. And I also precooked my onions and okra just to soften it up a bit. My family demands that I make this again and again and again... UPDATE: I made these again last weekend with http://allrecipes.com/Recipe/Grandpas-Tomato-Gravy/Detail.aspx and it was a match made in heaven. Read More
Helpful
(15)
Tenman
Rating: 4 stars
08/20/2009
Hi Tiger: Sorry I have not had time to try this recipe yet! Being from So.Georgia myself I like okra prepared any way I can find it. I think this recipe is going to be wonderful. I will come back when I've tried it and update. Best wishes Larry Read More
Helpful
(11)
MBKRH
Rating: 3 stars
06/01/2010
I have no idea what happened but these were a failure. They fell apart while frying but on the plus side I love the incorporation of tomato in this. I've made variations of fritters before but never with tomato. I might try this again sometime thanks. Read More
Helpful
(6)
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Katie
Rating: 5 stars
06/03/2010
Different and if you love okra a wonderful something different. Read More
Helpful
(4)
kellyn
Rating: 3 stars
05/23/2011
I love Okra anything! The flavor was good but they fell apart while I cooked them. I made as written maybe someone has a trick to make them stay together? Read More
Helpful
(3)
VTSPACECADET
Rating: 5 stars
08/08/2012
I just made this tonight using the okra tomatoe and onion from my CSA. It was delicious:). After reading other reviews I added 3 eggs instead of 2. My fritters did not fall apart and were wonderful. Thanks for the recipe. Read More
Helpful
(3)
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pbjandl
Rating: 2 stars
08/28/2014
OK I tried to make these....even after reading the comments and found all of the comments about too much okra and too dry to be TRUE. However with okra that needed used I proceeded to see if I could salvage this dish. I used 1 lb. of okra sliced 1/4" thick; added all 6 pks of instant grits; salt and pepper 1 tsp and 1/4 tsp respectively. I used the 2 eggs and about 3/4 cup of buttermilk. I did not use the tomato or onion but in retrospect the onion would have been good--pureed. And if you did use tomato then I'd cut back on liquid. And cook time is 3-4 minutes per side. They were tastier if not cooked to death at 5 mins per side. In the end it was good and my family said they liked it better than just breading and frying okra like it is usually served. However mind did not look at all "batter-y" like the photo provided. I think that could be the type of instant grits or some flour was added to achieve that--my best guess. Either way the original recipe is not viable. But with some adjustments it can be very tasty. Read More
Helpful
(2)
Jean Gambill
Rating: 3 stars
08/17/2010
This is the first time I ate okra let alone cook it.It is a strange vegetable. The skin is tough and stringy. However surprisingly this recipe turned out pretty tasty Read More
Helpful
(2)
Pat Carleson
Rating: 5 stars
07/30/2018
They are soooo tasty! I did use regular corn meal because I had no grits but it was just as good! I might have added a wee bit more salt and will do that the next time. Also I added a wee bit of corn starch to crisp them up and was not disappointed! I used my cherry/pear tomatoes out of my garden and put them and the onion is a food processor.....perfect! I will make these again! Read More
Helpful
(1)
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