Savory Fried Okra Fritters

| October 24, 2012

By: Deborah Barocas

People in the Caribbean have many ways in which they prepare okra.  I created this recipe as an appetizer and found that it has worked well as a side to grilled fish or lamb chops.  For an interesting variation, I have also added shucked corn and served it with a salsa made with mango, pineapple, lime and cilantro. Très magnifique!

Savory Fried Okra Fritters

1 lb fresh okra

½ cup cornmeal

½ cup flour

1 tsp. baking powder

1 tsp turmeric

½ tsp ground cumin

1 tsp garlic minced

½ medium finely minced onion

1 tbsp scotch bonnet pepper minced, or any hot pepper

½ tsp ground coriander powder

1 tbsp fresh finely chopped coriander leaves

1 tsp salt

1/4 tsp ground black pepper

1 egg

½ cup warm water

1 cup of vegetable oil


Wash and dry fresh whole okras using a towel to remove all moisture. Cut into 2″ thick pieces. Combine all of the other ingredients except the oil in a deep mixing bowl. Add okra and fold into the mixture. Heat oil on a skillet (medium flame for about 3-4 minutes), then drop 2 tablespoons of batter into the pan. Cook for 1 ½ -2 minutes on each side until golden brown.

Serve as a side dish or as an appetizer.