Recipe by Tiger Sand
"In the South, okra is every where. I threw together this recipe when trying to come up with something different. When I make this for the kids, I leave out the tomatoes and onion."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh okra, sliced in 1/8 inch pieces
eggs, lightly beaten
salt and black pepper to taste
oil for frying, or as needed
This was such a big hit! I added a little bit of bacon grease. And I also precooked my onions and okra, just to soften it up a bit. My family demands that I make this again and again and again...
I made these again last weekend with http://allrecipes.com/Recipe/Grandpas-Tomato-Gravy/Detail.aspx , and it was a match made in heaven.
I have no idea what happened, but these were a failure. They fell apart while frying, but on the plus side, I love the incorporation of tomato in this. I've made variations of fritters before, but never with tomato. I might try this again sometime, thanks.
Hi Tiger: Sorry, I have not had time to try this recipe yet! Being from So.Georgia myself, I like okra prepared any way I can find it. I think this recipe is going to be wonderful. I will come back when I've tried it and update. Best wishes, Larry
I love Okra anything! The flavor was good but they fell apart while I cooked them. I made as written maybe someone has a trick to make them stay together?
Different and if you love okra a wonderful something different.
I just made this tonight using the okra, tomatoe, and onion from my CSA. It was delicious :). After reading other reviews, I added 3 eggs instead of 2. My fritters did not fall apart and were wonderful. Thanks for the recipe.
This is the first time I ate okra, let alone cook it.It is a strange vegetable. The skin is tough and stringy. However, surprisingly this recipe turned out pretty tasty
OK, I tried to make these....even after reading the comments and found all of the comments about too much okra and too dry to be TRUE. However with okra that needed used I proceeded to see if I could salvage this dish. I used 1 lb. of okra sliced 1/4" thick; added all 6 pks of instant grits; salt and pepper, 1 tsp and 1/4 tsp respectively. I used the 2 eggs and about 3/4 cup of buttermilk. I did not use the tomato or onion, but in retrospect the onion would have been good--pureed. And if you did use tomato then I'd cut back on liquid. And cook time is 3-4 minutes per side. They were tastier if not cooked to death at 5 mins per side. In the end it was good and my family said they liked it better than just breading and frying okra like it is usually served. However mind did not look at all "batter-y" like the photo provided. I think that could be the type of instant grits or some flour was added to achieve that--my best guess. Either way the original recipe is not viable. But with some adjustments it can be very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 196
** Calories from Fat: 36
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make crispy fried okra.
See how to make a tasty alternative to fried or stewed okra.
See how to make easy East Indian-style okra in the skillet.