Okra fritters

Left with a batch of not so tender okra? No worries. Here are some delicious Okra fritters that can be served as an accompaniment to a meal , as a snack or as starters. A heartfelt thanks to Gowri Baliga who shared her recipe with me.


25 Okra ends snipped and slit lengthwise

1 tbsp Chilly powder

1 tsp powdered Hing / asafoetida dissolved in a tbsp of water


Oil for frying the fritters.

Semolina and rice flour required to coat the Okra. I used roughly about 3 tbsps of rice flour and 2 tbsps of Semolina, but it may vary depending on the amount of water oozed out by the vegetable.

Oil for frying the fritters


Tip the sliced okra in a bowl. Tip in the Hing water, salt and chilly powder. Mix well and allow to rest for fifteen minutes. Heat oil in a pan. As the oil is heating, drop in the semolina and rice flour over the marinated Okra. Mix well and drop them into the hot oil around ten to fifteen pieces at a time. Fry till they turn golden brown and crisp on a medium flame. Drain and serve hot crispy Okra fritters.

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