Okra Hush Puppies
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.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Heavy-bottomed skillet or deep fryer
- Slotted spoon or spider strainer
- Paper towels or wire rack for draining
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.