Thank you for being here, friends. Every time you stop by, it feels like we’re gathering in a cozy kitchen, trading stories and flavor secrets. Today, I’m thrilled to share a comforting Southern classic that’s near and dear to my heart — Okra Hush Puppies. These golden little bites are crispy on the outside, fluffy on the inside, and absolutely bursting with savory veggie goodness.
If you’re a fan of comfort food with a fresh twist, this one’s for you. And hey — if you’d like this recipe (and more like it!) delivered straight to your inbox, make sure to subscribe. Let’s keep the good food coming!
What Are Okra Hush Puppies?
Hush puppies are a staple in Southern cuisine — small balls of seasoned cornmeal batter, traditionally fried to crispy perfection. What sets these apart? We’re folding in chopped okra, onion, and herbs, giving each bite a tender, flavorful core under that irresistible crunch. Think cornbread meets veggie fritter.
Why You’ll Love This Recipe
Super crispy exterior and fluffy, moist interior
Packed with real vegetables for a fresh, hearty bite
No fancy tools or techniques — just mix, scoop, and fry
A great make-ahead or potluck option
What Do They Taste Like?
These okra hush puppies are anything but boring. They’ve got a subtle sweetness from the cornmeal, a gentle bite from the onion, and that mild, almost grassy flavor of okra that mellows beautifully once fried. The result? A savory, golden bite that pairs perfectly with creamy dips or tangy sauces.
Benefits of This Recipe
Uses pantry staples plus fresh veggies
Kid-friendly and crowd-approved
Easily adaptable with whatever you have on hand
A delicious way to sneak in more vegetables
Ingredients
1 cup cornmeal (yellow or white)
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon sugar (optional, for a touch of sweetness)
¾ cup buttermilk
1 large egg
¾ cup finely chopped fresh okra
¼ cup finely chopped onion (yellow or green onions work well)
1 tablespoon chopped fresh parsley or chives
Vegetable oil for frying
Tools You’ll Need
Mixing bowls
Whisk
Small cookie scoop or tablespoon
Frying pan or deep fryer
Slotted spoon or spider strainer
Paper towels for draining
Additions & Substitutions
Add cheese: Try folding in ¼ cup grated cheddar for cheesy bites.
Spice it up: A pinch of cayenne or chopped jalapeño gives them a kick.
No buttermilk?: Mix regular milk with 1 teaspoon of lemon juice or vinegar.
No okra?: Finely chopped zucchini or corn kernels can fill in beautifully.
How to Make Okra Hush Puppies
Prep the batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the buttermilk and egg until smooth. Combine wet and dry ingredients just until mixed.
Fold in veggies: Stir in chopped okra, onion, and herbs. Let the batter rest for 10 minutes — it helps everything hold together.
Heat the oil: Fill a frying pan with about 2 inches of oil. Heat to 350°F (175°C).
Scoop and fry: Using a small scoop or spoon, drop small mounds of batter into hot oil. Fry 2–3 minutes per side until golden brown.
Drain and serve: Use a slotted spoon to remove hush puppies and drain on paper towels. Serve warm!
What to Serve With Okra Hush Puppies
Classic tartar sauce or spicy remoulade
A side of coleslaw or pickled veggies
Fried catfish, barbecue ribs, or grilled chicken
A cool glass of sweet tea or lemonade
Tips for the Best Hush Puppies
Don’t overcrowd the pan — fry in small batches to keep the oil temperature steady.
Keep the size small so they cook through without burning.
Resting the batter helps with structure and texture.
Use fresh okra for the best flavor and bite.
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 8–10 minutes to bring back the crispiness.
Freezer: Freeze after frying. Reheat from frozen in the oven at 375°F for 15–20 minutes.
General Info
Okra hush puppies are a creative twist on a Southern staple, making them a perfect side dish or appetizer for casual gatherings, summer cookouts, or Sunday suppers. They also double as a vegetarian-friendly option that even meat lovers will crave.
Frequently Asked Questions
Can I bake these instead of frying?
You can, but they won’t get that same crisp. Bake at 400°F on a greased sheet for 15–18 minutes, flipping halfway through.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Do I need to pre-cook the okra?
Nope! Chopped fresh okra cooks through beautifully during frying.
Why is my batter too loose?
If it’s too runny, stir in another tablespoon or two of cornmeal until scoopable.
Conclusion
There’s just something soul-soothing about biting into a hot, crispy okra hush puppy. It’s the taste of porch swings, summer evenings, and a table full of comfort. Whether you’re serving these up with fish fry favorites or bringing them as a potluck standout, you’ll want to make a double batch — they disappear fast!
Looking for more peachy Southern goodness? Try these:
Peach Cobbler Cornbread
Grilled Peaches with Honey Whipped Ricotta
Southern Peach Iced Tea
Share the Love
Did you try this recipe? I’d love to hear from you! Leave a comment, share a photo on Pinterest, and tag me so I can cheer you on. There’s nothing better than seeing your beautiful creations!
Nutritional Information (per hush puppy, approximate)
Calories: 80
Fat: 4g
Carbohydrates: 9g
Protein: 2g
Fiber: 1g
Sugar: 1g
Here’s to crunchy edges, veggie-filled middles, and recipes that bring us together.
Okra Hush Puppies
Description
These crispy Southern-style okra hush puppies are golden cornmeal fritters packed with fresh okra, onion, and herbs. Lightly spiced and fried until perfectly crunchy, they’re an easy, crowd-pleasing side dish or snack that brings comfort and flavor in every bite.
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon sugar (optional)
- ¾ cup buttermilk
- 1 large egg
- ¾ cup finely chopped fresh okra
- ¼ cup finely chopped onion
- 1 tablespoon chopped fresh parsley or chives
- Vegetable oil (for frying)
Instructions
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the buttermilk and egg until well combined.
- Pour the wet ingredients into the dry and mix until just combined.
- Fold in the chopped okra, onion, and herbs. Let the batter rest for 10 minutes.
- Heat about 2 inches of vegetable oil in a heavy-bottomed skillet to 350°F (175°C).
- Using a cookie scoop or tablespoon, drop small mounds of batter into the hot oil.
- Fry in batches for 2–3 minutes per side or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels or a wire rack.
- Serve warm with your favorite dipping sauce or alongside your favorite Southern dishes.
Notes
For a spicier version, add ½ teaspoon cayenne pepper or chopped jalapeños.
Don’t overcrowd the pan — it lowers the oil temperature and can make hush puppies greasy.
Substitute buttermilk with ¾ cup regular milk + 1 teaspoon lemon juice or vinegar if needed.
Store leftovers in the fridge for up to 3 days and reheat in a 350°F oven for 8–10 minutes.
These freeze well — just bake from frozen at 375°F for 15–20 minutes.
