Crispy Southern Okra Patties are golden-fried fritters packed with finely chopped okra and onion, held together by a cornmeal-flour batter. Light, crunchy, and full of Southern charm, these make the perfect appetizer or side dish, especially when I’m craving something comforting and savory with a crisp bite.

Why You’ll Love This Recipe

I love how these patties turn out perfectly crispy on the outside while keeping a tender, flavorful center. The okra adds a unique earthiness, the onions bring sweetness, and the cornmeal gives it that signature Southern crunch. This recipe is also great because it's easy to throw together in about 30 minutes. I enjoy serving them alongside other Southern staples or even as a snack with dipping sauce. Plus, they’re vegetarian-friendly and make a great conversation starter at any gathering.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups vegetable oil (for frying)
1 lb okra, finely chopped
1 cup onion, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
½ cup water
1 egg
½ cup all-purpose flour
1 teaspoon baking powder
½ cup cornmeal

directions

I start by heating about 1 inch of vegetable oil in a large skillet to 375°F (190°C).
In a large mixing bowl, I combine the finely chopped okra, chopped onion, salt, pepper, water, and egg.
In a separate bowl, I mix together the flour, baking powder, and cornmeal. Then I stir that into the okra mixture until everything is well combined.
Using a spoon, I carefully drop portions of the batter into the hot oil. I fry each side for about 2 minutes, or until they’re golden brown and crispy.
Once done, I remove the patties with a slotted spoon and let them drain on paper towels to remove excess oil before serving.

Servings and timing

This recipe yields about 6 servings.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

I sometimes switch things up by adding a dash of cayenne pepper for some heat or a sprinkle of garlic powder for more depth. Adding extra cornmeal gives them a firmer, crunchier texture if I want more bite. I’ve also tried folding in a handful of shredded cheese or finely chopped bell peppers to give the patties a more colorful and savory twist.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge. They keep well for up to 3 days. When I reheat them, I prefer using a skillet or toaster oven to bring back their crispiness—microwaving tends to make them a bit soggy.

FAQs

How do I keep okra from being too slimy in the patties?

I always finely hand-chop the okra instead of using a food processor. This keeps the slime to a minimum and helps the texture stay just right.

Can I make these okra patties gluten-free?

Yes, I can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that works well for frying.

What oil works best for frying these?

I typically use vegetable oil, but peanut oil or canola oil also work well because they can handle high heat and add minimal flavor.

Can I bake these instead of frying?

While I prefer frying for the best crispiness, I can bake them at 400°F (200°C) for about 20 minutes, flipping halfway. They won’t be as crispy but still taste great.

Can I freeze okra patties?

Yes, I let them cool completely, then freeze them in a single layer before transferring them to a freezer bag. I reheat them in the oven or toaster oven straight from frozen for best results.

Conclusion

These Southern Okra Patties are my go-to for a quick and satisfying dish that captures the heart of Southern cooking. They're easy to make, deliciously crispy, and full of home-cooked flavor. Whether I serve them as a snack, appetizer, or side dish, they always disappear fast from the plate.