Okra Fritters with Cornmeal and Cayenne Pepper

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Okra Fritters with Cornmeal and Cayenne PepperOkra can be made in several ways including the stuffed as well as the fried version. Stuffed okra is quite common in different parts of the world. Today I present the crispier and spicier version of this wonderful vegetable your entire family would love to relish. These fritters can be made fairly quickly and taste great. Instead of cornmeal, you can also use a mixture of semolina and breadcrumbs. You can also mix potato fingers with chopped okra to get a more diverse and fulfilling variant of this recipe. You can safely keep these fritters for up to 2 days in a refrigerator. I generally serve fritters with a spicy sauce. Mint and lemon sauce goes well with these fritters with a dash of ginger julienne.

Okra Fritters with Cornmeal and Cayenne Pepper
Okra Fritters with Cornmeal and Cayenne Pepper

Crispy okra fritters

Enjoy this crispy and delicious okra fritters recipe which is coated with flavorful and crispy cornmeal coating which makes it an ideal entry for tea time.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 6

  • 500 gm okra (washed and chopped)
  • 2 cups cornmeal
  • 5 to 6 tsp chickpea flour
  • 4 to 5 tsp lemon juice
  • 1/4 tsp cayenne pepper powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp cumin seeds powder
  • 1/4 tsp dried herbs
  • pinch of cornstarch
  • refined oil for deep frying
  • salt to taste


  1. Apply lime juice on chopped okra and keep aside.
  2. Take a large bowl and add cornmeal, chickpea flour, cayenne pepper powder, ginger garlic paste, cumin seeds powder, dried herbs, cornstarch and salt in it.
  3. Add a glass of water and whip it well to form a batter with thick consistency.
  4. Add lime juice coated okra in it and mix well.
  5. Heat refined oil in a deep frying pan.
  6. Switch the flame to medium and fry okra fritters till they turn golden brown.
  7. Take out on a paper to let excess oil removed from the fritters.
  8. Serve hot with a lemony and spicy sauce.


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