If you love Southern flavor with a crispy twist, you’re going to fall head over heels for these Crispy Okra Hush Puppies. Imagine golden, crunchy balls with tender okra inside, seasoned just right, and perfect for dipping. They’re a mouthwatering fusion of comfort food and soulful Southern cooking. Whether as an appetizer, side, or snack, these hush puppies bring texture, flavor, and that satisfyingly crunchy bite everyone loves.
What Makes These Okra Hush Puppies Special
- Crunch Meets Tender: The exterior is crispy and well-fried, while inside the okra stays tender without turning mushy.
- Simple Ingredients, Big Flavor: Nothing exotic—okra, cornmeal, herbs, buttermilk—yet the final result tastes elevated.
- Versatile & Fun: Serve as an appetizer, side dish, or even party snack. Great with dips like spicy mayo, ranch, or a tangy remoulade.
- A Southern Tradition with a Twist: Classic hush puppies are a staple in Southern U.S. cuisine; adding okra brings a fresh, vegetable-forward twist.
Ingredients
- Vegetable oil — enough for deep frying (a high smoke‑point oil like canola or peanut)
- 4 cups very thinly sliced okra
- ½ teaspoon garlic powder
- ¼ cup finely chopped onion
- 1 tablespoon chopped fresh parsley
- 1 large egg
- 1 cup buttermilk
- 1½ tablespoons sugar
- 2 cups self‑rising cornmeal mix (or use cornmeal + baking soda as a substitute)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions (Step by Step)
- Prep the Okra
Wash and dry the okra well. Slice as thinly as possible (about 1/8 inch) for the best texture. - Mix Wet Ingredients
In a bowl, whisk together the egg, buttermilk, and sugar until fully combined. - Add Dry Ingredients
To the wet mix, add the cornmeal mix (or cornmeal + leavening), garlic powder, salt, and black pepper. Stir gently until just combined—don’t overmix. - Fold in Veggies & Herbs
Add the sliced okra, chopped onion, and fresh parsley. Stir until evenly distributed but still loose. - Heat the Oil
In a heavy pot or deep fryer, heat about 2 inches of oil to ~375 °F (190 °C). Use a thermometer if possible to maintain consistent temperature. - Fry in Batches
Drop spoonfuls of batter (e.g. heaping tablespoons) into the hot oil, being careful not to overcrowd. Fry ~2–3 minutes per side, or until deep golden brown. - Drain & Serve
Use a slotted spoon to remove hush puppies; place them on a wire rack or paper towel to drain excess oil. Serve immediately while hot and crispy.
Tips & Variations
- Slice Okra Thin: Thick pieces lead to a mushier interior. Slice uniformly thin for best results.
- Don’t Overmix: Overworking the batter develops gluten and can make hush puppies tough.
- Maintain Oil Temp: If oil is too cool, they’ll absorb more oil and become greasy; too hot and they’ll burn outside too fast.
- Batch Frying: Fry in small batches so oil returns to proper temp quickly.
- Spicy Version: Add cayenne pepper or hot sauce to the batter for a kick.
- Cheesy Upgrade: Stir in ½ cup shredded cheddar or pepper jack cheese.
- Gluten‑Free Option: Use a gluten-free cornmeal blend and add your own leavening (baking powder) if needed.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in an oven (350 °F / 175 °C) for 5–7 minutes or in a skillet with a little oil to crisp them again.
- Freezing: Not recommended—the texture suffers when frozen and reheated.
Serving Suggestions
These crispy okra hush puppies are amazing with:
- Dipping sauces like ranch, spicy mayo, or remoulade
- As a side to grilled fish, fried chicken, or barbecue
- Alongside a fresh slaw or salad for contrast
- As part of a Southern-themed meal — think collard greens, cornbread, and sweet tea
Final Thoughts
Crispy Okra Hush Puppies deliver the best of both worlds: the satisfying crunch of a fried hush puppy and the green, fresh texture of okra. With minimal fuss and ingredients you likely already have, this is a recipe you can pull out whenever you crave something both comforting and playful.