Okra Hush Puppies

Okra Hush Puppies fry up crispy with little pieces of okra throughout. If you’re a lover of fried okra, you are going to love the way okra tastes in hush puppies! These hush puppies have such a unique and wonderful flavor.

Hush puppies are one of my favorite things to eat. They’re the best thing about going to a fish camp. I have a hard time not filling up on them before my meal comes.

As much as I love plain hush puppies dipped in honey butter, these Okra Hush Puppies take hush puppies to a new level. They’re like hush puppies with little bits of fried okra in them. So good!

Hush puppies are so easy and inexpensive to make. Here is my favorite recipe for plain hush puppies and I also love these Squash Puppies made with summer squash.

This Hush Puppy recipe is a recipe I have adapted slightly from Biscuit Head: New Southern Biscuits, Breakfast, and Brunch. Of my newer cookbooks, it is one of my favs!

Three hush puppies on a metal strainer spoon.

Okra Hush Puppies Recipe Tip

Be sure to very thinly slice the okra. Otherwise it won’t cook through.

Storage

Best eaten right away but leftovers can be refrigerated and reheated in a toaster oven or air fryer.

More Okra Recipes

These Hush Puppies with okra were made for summer time!

More Hush Puppy Recipes

Okra Hush Puppies

Okra Hush Puppies fry up crispy with little bits of okra throughout.

Course Appetizer, Side Dish

Cuisine Southern

Keyword okra

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings hush puppies

Ingredients

Vegetable oil
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 corn meal mix, I use House Autry
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Pour about 2 inches of oil into a Dutch oven or deep pan. Heat oil to 350 degrees.
In a large bowl, combine okra, garlic powder, onion, and parsley.
In another bowl, whisk together egg, buttermilk, and sugar. Pour into bowl with okra and stir to combine.
Stir in the cornbread mix, salt, and pepper.
Use a spoon or a small ice cream scoop to scoop the batter and drop it into the oil. Working in batches, fry for about 5 minutes or until golden brown and cooked throughout. Drain on a paper towel-lined plate. Serve while still warm.