Many Australian people where I am living now don’t eat Okra, OR probably they don’t know what Okra is. My No.1 Okra dish is definitely ‘Fried Okra’, that I fell in love with instantly when I was in Alabama many years ago. And this ‘Crunchy Okra Fritters’ is No. 2.


4 Servings


10 large Okra *sliced into 5-6mm thick
1/2 Onion *finely chopped
1/2 Sweet & Mild Chilli Pepper *cut into small pieces
*Note: A little bit of Hot Chilli and Semi-dried Tomatoes can be a good addition
1/2 teaspoon fine Salt
1/2 teaspoon Garlic Powder *OR grated 1 clove Garlic
1 to 2 teaspoons Curry Powder
1/4 teaspoon Ground Pepper
1 large Egg *lightly whisked
1/4 cup Plain Flour
1/4 cup Polenta (Cornmeal)
1 tablespoon Water *optional
Oil for frying

  1. Place chopped Okra, Onion and Chilli Pepper in a mixing bowl. Add Salt and all seasonings, and mix well.
  2. Add Egg, mix well, then add Flour and Polenta (Cornmeal), and mix to combine. If it is too dry to combine, add 1 tablespoon Water.
  3. Slide some large tablespoon sized clumps of the mixture into 170°C to 180°C oil and deep fry. Turn them over a few times. When they are nicely golden and crispy, and drain the oil on paper towel. Enjoy immediately.