Okra and Green Tomato Fritters were something my mom made when the garden gave more than we needed. She’d fry them while I stirred lemonade, barefoot on the porch.
I still make them the same way crispy, golden, simple. They’re one of the best Southern appetizers to share. And with a few tweaks like a buttermilk substitute they fit right into the kind of healthy Southern recipes I love.
Table of Contents
Table of Contents
Okra and Green Tomato Fritters Recipe Guide
Ingredients Okra and Green Tomato Fritters
– ½ cup all-purpose flour
– 1 cup self-rising cornmeal
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– ½ pound okra, coarsely chopped (about 2 cups)
– 1 large green tomato, diced
– ½ onion, finely diced
– 1 large egg
– ½ cup buttermilk
– ⅓ cup vegetable oil (for frying)
Step-by-Step
Step 1: Prepare your veggies
Coarsely chop the okra, dice the green tomato, and finely dice half an onion. I like leaving the okra in big pieces so you still get that tender bite in each fritter.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, self-rising cornmeal, salt, black pepper, and garlic powder. This is the base that gives that crispy finish you know and love in all good fried okra recipes.
Step 3: Coat the veggies
Add the chopped okra, diced green tomato, and onion to the dry mix. Toss everything so the vegetables are coated evenly. That dry coating helps the wet batter cling just right.
Step 4: Combine the wet mix
In a separate small bowl, beat the egg and stir in the buttermilk. Mix until smooth—this is where that tangy flavor starts building. If you’re looking for healthy Southern recipes, you can sub in almond milk and lemon juice as a quick buttermilk alternative.
Step 5: Bring it all together
Pour the wet mixture into the dry. Stir gently just until everything holds together. Don’t overmix—the batter should be thick and a little messy, not runny.
Step 6: Fry the fritters
Heat oil in a heavy skillet (cast iron if you’ve got it) over medium heat. When the oil shimmers, drop in heaping spoonfuls of the batter. Press them down slightly with the back of the spoon to form patties.
Step 7: Crisp and flip
Fry for 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the skillet—work in batches. Drain on paper towels once they’re done.
I serve these hot and right away—they’re one of the best Southern appetizers on the table. They pair like a dream with cucumber ranch crack salad or even lasagna baked potatoes when we’re craving comfort all the way down.
Why These Fritters Are So Addictive
Crispy edges, tender veggies
Okra and Green Tomato Fritters:
– The cornmeal crust crisps up golden brown.
– Inside stays soft, thanks to the tomato and onion.
– Each bite has that perfect crunch-to-tender ratio.
Bold Southern flavor without the fuss
Okra and Green Tomato Fritters:
– Garlic, onion, and buttermilk build savory layers.
– The green tomato adds a bright, tangy contrast.
– You get classic fried flavor in under 30 minutes.
They fit right in with other healthy Southern recipes, and they’re always a hit when served with bacon ranch chicken casserole or our most best Southern appetizers lineup on game day.
Smart Swaps & Variations
Quick Ingredient Swaps
Okra and Green Tomato Fritters:
– No fresh okra? Frozen works—just thaw and pat dry first.
– No self-rising cornmeal? Add 1 tsp baking powder to plain.
– No buttermilk? Mix milk with lemon juice for a fast fix.
Simple Add-Ons
Okra and Green Tomato Fritters:
– Add minced jalapeño or Cajun spice for more kick.
– Stir in chopped bell pepper for extra color and sweetness.
– Make them mini-size for party-style fried okra recipes.
These fritters bring major flavor with little fuss—just like our favorite comfort food recipes and simple cheesy garlic chicken wraps that always keep dinnertime easy.
Serving and Storing Okra and Green Tomato Fritters
How to Serve Okra and Green Tomato Fritters
Okra and Green Tomato Fritters:
– Serve hot with comeback sauce, ranch, or spicy mayo.
– Pair with cucumber ranch crack salad for something crisp and cool.
– For a full plate, add lasagna baked potatoes or creamy coleslaw.
– They make one of the easiest fried okra recipes to pass around at gatherings.
How to Store Okra and Green Tomato Fritters
Okra and Green Tomato Fritters:
– Let leftovers cool completely, then store in an airtight container.
– Keep in the fridge up to 3 days for best flavor and texture.
– Reheat in the oven or air fryer to keep that signature crisp.
– You can freeze extras too—perfect for quick comfort food recipes later.
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FAQs About Okra and Green Tomato Fritters
Can I use frozen okra instead of fresh?
Yes—just thaw it fully and pat it dry with paper towels before mixing. Too much moisture can make your fritters soggy.
What if I don’t have buttermilk?
Mix ½ cup of milk with 1½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes, and you’ve got a quick buttermilk substitute.
Can these be made gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour, and check that your cornmeal is gluten-free labeled.
Can I bake these instead of frying?
You can. Lightly grease a baking sheet and bake at 425°F for about 20 minutes, flipping halfway through. They won’t be as crispy, but it’s a great option for lighter eating.
What sauces are best for dipping?
Comeback sauce, ranch, or even a garlicky aioli pair beautifully with the savory-sweet flavor of these fritters.
Conclusion Okra and Green Tomato Fritters
These okra and green tomato fritters are all about simplicity, crunch, and comfort. Whether you’re using garden leftovers or craving something golden and salty, this is one of those best Southern appetizers that never gets old.
They’re easy to adapt, quick to whip up, and always remind me why I love making healthy Southern recipes that feel like home.
Print
Okra and Green Tomato Fritters – Crispy, Southern Comfort
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 fritters 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Crispy, golden Okra and Green Tomato Fritters made with simple pantry staples and garden vegetables. A perfect Southern appetizer or snack with bold flavor and crunchy texture.
Ingredients
½ cup all-purpose flour
1 cup self-rising cornmeal
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ pound okra, coarsely chopped (about 2 cups)
1 large green tomato, diced
½ onion, finely diced
1 large egg
½ cup buttermilk
⅓ cup vegetable oil (for frying)
Instructions
1. Coarsely chop the okra, dice the green tomato, and finely dice half an onion. Set aside.
2. In a large bowl, whisk together flour, cornmeal, salt, black pepper, and garlic powder.
3. Add chopped vegetables to the dry mix. Toss to coat evenly.
4. In a small bowl, beat the egg and mix with the buttermilk until smooth.
5. Pour the wet mixture into the dry mixture. Stir gently just until combined. Don’t overmix.
6. Heat oil in a heavy skillet over medium heat until shimmering.
7. Drop heaping spoonfuls of batter into the skillet. Flatten slightly with the back of a spoon.
8. Fry for 3–4 minutes per side or until golden and crisp. Do not overcrowd the skillet.
9. Transfer cooked fritters to a paper towel-lined plate to drain. Serve hot.
Notes
You can substitute buttermilk with ½ cup milk plus 1½ teaspoons lemon juice.
Frozen okra works if thawed and patted dry.
Make them spicy by adding jalapeño or Cajun seasoning.
Nutrition
- Serving Size: 2 fritters
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: okra fritters, green tomato fritters, southern appetizer, fried okra recipes
