Okra Patties

So, I now have lots of okra to use.  I usually do Sauteed Okra, but I’m tired of it.  Don makes fried okra, but I’m not a fan of fried food, as you can tell from the recipes on this site.  Okra patties or cakes seem to be the thing to make, and a perfect side for this time of year.

Okra Patties

Total Time: 1 hour

Yield: Serves 12


  • Salt
  • 1/4 cup white Vinegar
  • 2 lbs okra, clean and sliced into pieces like you're going to fry it
  • 4-5 eggs
  • Tony Chachere Original seasoning
  • Emeril's Essence seasoning
  • 1/2 - 1 cup corn flour, or all purpose flour
  • Olive oil for frying


  1. In a large pot boil some water (enough to put the okra in). Add the salt and vinegar.
  2. Put the okra in the boiling water, and boil until it's tender. Drain well and cool.
  3. In the meantime, in a large bowl, beat eggs with seasonings. Add okra when it's cool or not more than warm. You don't want the eggs to cook from the heat from the okra.
  4. Add enough flour to make a soupy consistency.
  5. Heat oil in a large skillet on medium to medium high heat.
  6. Drop about 1/4 cup at a time into the skillet to form a patty. Make sure you stir the mixture before you scoop to put it in the skillet. Everything settles to the bottom of the bowl.
  7. Fry until each side is deep golden brown.