Okra Fritters

Click to enlarge

This little experiment came out quite tasty!  And ever so easy once I thawed the okra.  This is not suitable until the grains rung of OWL.  Those still on Induction might try subbing flax meal for the bake mixes and then it would be OK for Induction.  I RARELY deep fry (mostly oven fry now), as I don’t like using oil this way, but I will occasionally make these when I get a craving for them.  My Oven-Fried Okra is good, but just not as easy as making these little lovelies.  🙂  If you prefer, you can use all Carbquick or all Jennifer’s bake mix.  Your call on that one.  I just like the synergy the two mixed together brings to the table.

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8 oz. frozen sliced okra, coarsely chopped

2 oz. onion, finely minced

1 T. Jennifer Eloff’s Gluten-Free Bake Mix

1 T. CarbQuick bake mix (or 1 T. more Jen Eloff’s GF bake mix for gluten-free version)

1 egg

2 T. heavy cream

Pinch each of salt, black pepper and cayenne pepper

2 c. frying oil of your choice

DIRECTIONS:   Thaw, drain, and chop okra.  Place in mixing bowl.  Add remaining ingredients and stir well.  Heat oil to VERY hot and drop batter by soup spoons into fat.  Allow to fully brown before attempting to flip to second side or these will fall apart on you.  When both sides are nicely browned, remove and drain on paper towels.

NUTRITIONAL INFO:   Makes twelve 2″ fritters, each contains:

25 calories

1.67 g fat

2.09 g carbs, .73 g fiber, 1.36 NET CARBS

1.34 g protein

24 mg sodium


71 thoughts on “Okra Fritters

  1. I slice fresh okra once vertically, toss in olive oil, salt and pepper, and broil on a tray in the oven. NO SLIME! Crispy and healthy!

    1. You know, Linda, I have done something like that, with the addition of Indian spices. It cooks nicely like that. You can even do it that way in a hot skillet and it seems to stop the “slime” effect. 🙂

  2. Would it work with fresh okra or does it need to be frozen? And how do you deal with the sliminess of okra after it’s thawed?

    1. It should work OK with fresh okra. Not a lot you can do about the sliminess, sadly, but it doesn’t bother me too much. In soups and gumbos, adding a little vinegar to the broth is said to reduce that, and I have found it to reduce it a lot. I prefer rice wine vinegar for that purpose as it’s slightly sweet. For something like these fritters, the batter traps the “slime” in a way, and you don’t notice it when they are fried. When stewing okra Cajun style with tomatoes, onion and thyme, again, I use a little rice wine vinegar and it cuts that down some. In Indian cuisine, they often fry fresh okra with exotic spice blends (they call in Bindhi) and that is never slimy. Hard cooking, it would seem, helps eliminate the detectability of the “slime” issues we have with okra. It’s still one of my favorite vegetables. 🙂

      1. I love fried okra and fresh okra isn’t too bad on the slime but it’s been my experience that after it’s been frozen, when you thaw it the slime is so bad it’s hard to work with. I do not like it slimy so I don’t eat it boiled. Just learned the other day about the vinegar.

      1. Thanks! I’m expecting my carbquick to show up this afternoon from Netrition. I don’t have some of the fancier ingredients – like vital wheat gluten – and all of those sorts of things have to be ordered online. Nowhere near me sells anything special. It’s hard enough to even find coconut flour locally!! This will be my first time working with carbquick but I have high hopes!

      2. I have to order most of my unusual ingredients on-line, too. My town isn’t all that big and I would have to drive at least an hour to find most of these things. Ordering is just easier. 🙂 Hope you like CQ and hope you like this recipe,too!

  3. I am still new to this. How does the Atkins bake mix compare to the Carb quick? I made a big batch of Atkins, but the recipe varieties are limited. Thanks!

    1. I’ve never used Atkins mix, so I’m not able to answer that. It traditionally had soy in it and I hate the taste of soy in baked goods. Other than that, I suppose it will substitute OK in Carbquick recipes. Carbquick has always been a much superior product IMHO. Low Carb Foods is supposed to have some very nice bake mixes, but I’ve never ordered or tried them.

    1. You can try it, Penny, but I have not yet. Might work; might not. But my gut feeling is it would not work. But hey, I could be totally wrong, Penny.

    1. It will cook up for you with coconut flour, but the taste will be quite different. I would not fry pecans in any form, as they will get bitter, as they do in the oven if overbrowned.

    1. T. or Tbsp. = Tablespoon
      t. or tsp. = teaspoon

      And this is pretty standard notation for American recipes and cookbooks, Marie. But I know the rest of the world uses other notations. 🙂

    1. Welcome, Lisa. I always ordered mine from Netrition.com. Be sure to take note of my suppliers tab at the top of the page. It gives a recommended source for nearly all the unusual ingredients in my recipes and will be a handy tool for you as you browse through my recipes.

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