Spicy Southern-Fried Okra

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Melissa Hamilton 7

"This is a great way to use summer vegetables, including green tomatoes. If you want to be truly authentic, use an iron skillet!"
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45 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine okra, onion, green tomato, jalapeno pepper, and garlic in a large bowl. Whisk milk, eggs, salt, and black pepper together in a separate bowl; pour over vegetables and toss to coat. Gradually add cornmeal to vegetable mixture until liquid is absorbed and ingredients are moist and evenly mixed.
  2. Heat oil in a skillet over medium heat; spoon batter into skillet. Reduce heat to medium-low and cover. Fry until bottom of fritter is browned, 10 to 15 minutes. Flip fritter and fry until other side is browned, 5 to 8 minutes. Cut into slices to serve.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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These are great! A must try.

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