Okra is a misunderstood Southern food. Sure, it’s slimy on the inside when it’s raw, but the slime cooks away when it’s fried. If you like fried okra, you’ll probably like okra fritters. Try this southern recipe next time you have a hankerin’ for traditional fried okra!

When choosing fresh okra, be sure to use tender pods. Okra can get “woody” pretty easily, and size isn’t always an indicator of tenderness. You’ll be able to tell if the pods are tender or woody as you slice off the ends.

Holle’s Okra Fritters recipe

What you’ll need:

• 2 cups chopped okra
• 1 cup chopped Vidalia onions
• ¾ cup self-rising flour
• ¾ cup self-rising corn meal
• 1 cup buttermilk
• 1 beaten egg
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon ground red pepper
• Oil for frying

Directions:

Place okra and onions in a microwave-safe bowl and cook until just tender. Drain off liquid and place veggies on paper towels to remove more liquid.

In a large bowl, combine flour and meal. Stir in buttermilk, egg, salt, paprika, and red pepper until blended. Add okra and onions and stir.

Drizzle cooking oil in a non-stick skillet and heat over medium. When oil is hot, drop batter by tablespoonfuls into skillet. Brown fritters on both sides. Add more oil to pan, if needed.