I enjoy how easy these patties are to prepare with basic ingredients I usually already have. The combination of cornmeal and flour gives them a perfect texture, while the okra and onion create a delicious, slightly earthy flavor. I also like how versatile they are—I can serve them as a snack, appetizer, or alongside a full meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound okra, chopped 1/2 cup onion, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water 1 egg, beaten 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 cup cornmeal Vegetable oil for frying
Directions
I start by combining the chopped okra, onion, salt, black pepper, water, and beaten egg in a large bowl, mixing everything until well combined.
In a separate bowl, I whisk together the flour, baking powder, and cornmeal. Then I gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
I heat vegetable oil in a skillet over medium heat. Once the oil is hot, I drop spoonfuls of the batter into the pan, shaping them slightly into patties.
I fry each patty for about 2–3 minutes on each side until they turn golden brown and crispy. After cooking, I remove them from the skillet and place them on paper towels to drain excess oil.
I like serving them hot for the best texture and flavor.
Servings and timing
This recipe makes about 4 servings. I usually spend around 10 minutes preparing the mixture and about 15 minutes cooking, so the total time is approximately 25 minutes.
Variations
I sometimes add chopped herbs like parsley or green onions to bring extra freshness. When I want a bit of heat, I mix in some chili flakes or finely chopped peppers. I also like experimenting with cheese, such as shredded cheddar, for a richer flavor.
Storage/reheating
I store leftover patties in an airtight container in the refrigerator for up to 2–3 days. When I want to reheat them, I place them in the oven or toaster oven to bring back their crispiness. For longer storage, I freeze them for up to 2–3 months and reheat directly from frozen until hot and crispy.
FAQs
Can I make these patties without eggs?
Yes, I sometimes replace the egg with a flax egg or a simple water and flour mixture, and they still hold together well.
How do I reduce the sliminess of okra?
I find that chopping the okra and mixing it well with dry ingredients helps, and frying at the right temperature reduces the slimy texture.
Can I bake instead of fry?
Yes, I can bake them in the oven at around 400°F (200°C) until golden, though they may be less crispy than fried.
What can I serve with okra patties?
I like serving them with dipping sauces such as ranch or hot sauce, or alongside dishes like fried chicken or coleslaw.
Can I make the batter ahead of time?
I prefer making it fresh, but I can prepare it a few hours ahead and keep it in the refrigerator before frying.
Conclusion
I find these Okra Patties to be a simple and delicious way to enjoy a crispy homemade treat. They are easy to make, full of flavor, and perfect for sharing or enjoying as a quick snack anytime.
These crunchy okra patties are perfectly seasoned and fried to golden perfection, making them an irresistible comfort food favorite.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Appetizer, Snack, Side Dish
Method:Frying
Cuisine:Southern
Diet:Vegetarian
Ingredients
1 pound okra, chopped
1/2 cup onion, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup cornmeal
Vegetable oil, for frying
Instructions
In a large bowl, combine chopped okra, onion, salt, black pepper, water, and beaten egg. Mix well.
In a separate bowl, whisk together flour, baking powder, and cornmeal.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Heat vegetable oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil and flatten slightly.
Fry for 2–3 minutes per side, or until golden brown and crispy.
Remove patties and drain on paper towels.
Serve hot with your favorite dipping sauce.
Notes
Serve immediately for the best crispy texture.
Garnish with fresh herbs like parsley, cilantro, or green onions for added flavor.
Pairs well with ranch dressing, hot sauce, or aioli.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat in the oven or toaster oven to restore crispiness.
Freeze patties for up to 2–3 months and reheat directly from frozen in the oven.
