Crispy Okra Hush Puppies: Southern-Fried Delight with a Veggie Twist!

1. Prep the Okra & Onion
   Finely chop or grate the okra (small pieces ensure even cooking).

Dice the onion finely.

2. Make the Batter
   In a bowl, mix cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder, and cayenne.

Stir in okra and onion.

Add beaten egg and buttermilk, mixing until just combined (don’t overmix!).

3. Heat the Oil
   In a deep skillet or Dutch oven, heat 2 inches of oil to 375°F (190°C).
4. Fry to Golden Perfection
   Drop heaping tablespoons of batter into the hot oil (don’t overcrowd!).

Fry for 2-3 minutes per side until deep golden brown.

Drain on paper towels or a wire rack.

5. Serve Hot!
   Best enjoyed fresh and crispy with dipping sauces.

Pro Tips for the Best Okra Hush Puppies
🔥 Keep oil hot – If too cool, they’ll absorb oil and get greasy.
🌿 Add extra herbs – Try chopped parsley, chives, or dill for freshness.
🌶 Kick up the heat – Add diced jalapeños or extra cayenne.
🍽 Make them ahead – Keep warm in a 200°F (95°C) oven for up to 30 mins.

FAQs
❓ Can I bake these instead of frying?
Yes! Spray with oil and bake at 400°F (200°C) for 15-18 mins, flipping halfway.

❓ Can I use frozen okra?
Yes—thaw, drain well, and pat dry before chopping.

❓ Why are my hush puppies falling apart?
Too much liquid or undermixing. Batter should be thick but hold shape.

❓ How do I store leftovers?
Fridge: 2 days (reheat in air fryer or oven).

Freezer: 1 month (reheat from frozen in air fryer)