Name: Crispy Okra Hush Puppies with Buttermilk – Southern Comfort Food Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: Vegetable oil, for frying; 4 cups very thinly sliced okra; 1/2 teaspoon garlic powder; 1/4 cup finely chopped onion; 1 tablespoon chopped fresh parsley; 1 large egg; 1 cup buttermilk; 1 1/2 tablespoons sugar; 2 cups self-rising cornmeal mix; 1 teaspoon salt; 1/2 teaspoon black pepper

Bring the bold, comforting flavors of the South to your kitchen with these golden, crispy okra hush puppies. Made with tender slices of okra, aromatic herbs, and self-rising cornmeal, this deep-fried appetizer is a staple of backyard barbecues and Southern soul food menus. Whether I’m using a cast iron Dutch oven or a modern countertop deep fryer, these hush puppies offer a satisfying crunch in every bite. Crispy Okra Hush Puppies with Buttermilk – Southern Comfort Food Recipe

Why You’ll Love This Recipe

I love how these okra hush puppies strike the perfect balance between crispy and fluffy. The thinly sliced okra adds a delightful texture, while the buttermilk and fresh herbs infuse each bite with rich, tangy flavor. They’re versatile enough to serve as a snack, appetizer, or side dish, and they pair wonderfully with a variety of dipping sauces. Plus, the recipe is adaptable for different dietary needs and cooking methods, making it a go-to for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegetable oil, for frying
4 cups very thinly sliced okra
1/2 teaspoon garlic powder
1/4 cup finely chopped onion
1 tablespoon chopped fresh parsley
1 large egg
1 cup buttermilk
1 1/2 tablespoons sugar
2 cups self-rising cornmeal mix (such as House Autry)
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Prepare the Frying Oil
I pour about 2 inches of vegetable oil into a heavy-bottomed Dutch oven or deep fryer and heat it to 350°F. Using a clip-on thermometer helps me monitor the temperature to maintain safe frying practices.
Mix the Vegetables and Seasonings
In a large mixing bowl, I combine the thinly sliced okra, garlic powder, chopped onion, and parsley, stirring well to evenly distribute the aromatics.
Prepare the Liquid Mixture
In a separate bowl, I whisk together the egg, buttermilk, and sugar. Then, I pour this mixture into the okra blend and stir until just incorporated.
Add the Cornmeal Base
I add the self-rising cornmeal mix, salt, and black pepper to the okra batter, stirring gently until a thick, scoopable batter forms. I avoid overmixing to keep the hush puppies light and fluffy.
Fry the Hush Puppies
Using a small ice cream scoop or spoon, I carefully drop dollops of batter into the hot oil, making sure not to overcrowd the pan. I fry them in small batches for about 5 minutes, flipping once halfway through, until they’re golden brown and cooked through. Then, I remove each batch with a slotted spoon and transfer them to a paper towel-lined plate.
Serve Warm
I serve the hush puppies hot and fresh with a dipping sauce of my choice. They pair beautifully with spicy remoulade, ranch dressing, or even garlic aioli.

Servings and Timing

This recipe yields approximately 24 hush puppies, making it perfect for serving 6 to 8 people as an appetizer or side dish. The total preparation and cooking time is about 30 minutes, with 15 minutes for prep and 15 minutes for frying.

Variations

Buttermilk Substitute: If I don’t have buttermilk on hand, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Air-Fried Option: For a lighter version, I lightly coat the shaped batter balls in spray oil and cook them in a high-performance air fryer at 380°F for 8–10 minutes.
Cornmeal Mix Substitute: If self-rising cornmeal mix isn’t available, I use 2 cups of regular cornmeal combined with 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.

Storage and Reheating

Hush puppies are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, I pop them in the oven at 350°F for 5–7 minutes to restore their crispiness.

FAQs

What can I serve with okra hush puppies?

I often serve them alongside fried catfish, barbecue ribs, or a hearty bowl of gumbo. They also make a great snack on their own with a dipping sauce.

Can I make the batter ahead of time?

I prefer to prepare the batter just before frying to ensure the best texture. However, if needed, I can refrigerate the batter for up to 2 hours before cooking.

How do I prevent the hush puppies from falling apart during frying?

Ensuring the oil is at the correct temperature (350°F) and not overcrowding the pan helps maintain their shape. Also, I make sure the batter is thick enough to hold together when scooped.

Can I use frozen okra?

Yes, I can use frozen sliced okra, but I make sure to thaw and pat it dry thoroughly before incorporating it into the batter to avoid excess moisture.

Are these hush puppies gluten-free?

Traditional self-rising cornmeal mix contains wheat flour, so they’re not gluten-free. To make them gluten-free, I use a gluten-free cornmeal mix and adjust the liquid slightly as needed.

Conclusion

These crispy okra hush puppies are a delightful twist on a Southern classic. With their golden crust and flavorful, fluffy interior, they bring comfort and satisfaction to any meal. Whether I’m hosting a backyard barbecue or craving a savory snack, this recipe never fails to impress.