Recipes · Side Dishes

Okra Fritters {THM-S, Low Carb, Gluten Free}

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Savory, tender fritters fried to perfection in coconut oil, and studded with beautiful little pieces of super-food – okra!

Okra Fritters {THM-S, Low Carb, Gluten Free}
Don’t believe my claim about okra being a super-food? Check out some of these great health benefits from okra:

  • It can stabilize blood sugar.
  • It is low in calories and rich in fiber.
  • It can act as a natural laxative (all that “slime” is good for your intestines).
  • Okra has been linked to preventing coughs and colds (due to its high Vitamin C content).
  • Okra contains a good number of vitamins, minerals, and antioxidants.

The above information came from here (check it out to see even more health benefits of okra)! Now you can see why I have been trying to include more okra in my diet!

I was browsing Pinterest the other night and a recipe caught my eye – okra fritters. Now, I grew up in the South and my Grandma would make fried okra every Sunday for dinner. (Check out my Southern Fried Okra recipe here) I love okra – and those fritters looked so good!

Okra Fritters {THM-S, Low Carb, Gluten Free}
Within two hours of seeing the original recipe, I was in the kitchen. (I love okra, after all!) All it took was a few tweaks and I had a Trim Healthy Mama Friendly okra recipe! (You can check out the original recipe here.)

I haven’t had too much experience with fritters, but these are tender and delicious (and super easy to make). Slightly crispy on the edges, but soft and tender on the inside. Sprinkling them with Pink Himalayan salt when they are fresh out of the oil takes them to a whole new level! Delicious!

If you are looking for a way to add more okra to your diet (maybe with a Chocolate Peanut Butter Milkshake?), this is a great option. These make a great side dish if you are planning on an “S” Lunch or Dinner. If you wanted, you could top these with a bit of sour cream, but really they are perfect just as they are!

Okra Fritters {THM-S, Low Carb, Gluten Free}


  • 1 Cup Coconut Oil
  • 1/2 Cup Almond Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Frozen Okra, thawed and coarsely chopped
  • 1 Large Egg
  • 3 Tablespoons Half & Half
  • 1 Tablespoon White Vinegar


  1. Heat coconut oil in a large skillet (I used my cast iron skillet) over medium heat.
  2. Mix Half & Half with Vinegar (this should thicken the Half & Half until it is a similar consistency to buttermilk)
  3. In a large bowl, mix Half & Half mixture with almond flour, salt, pepper, okra, and egg. You should have a thick batter.
  4. When oil is hot, drop batter by 1/8 cup (2 Tablespoons) into the skillet and flatten slightly.
  5. Fry until golden brown on one side, then flip and fry on the second side until golden brown. (Depending on how hot your oil is, it may take 2-3 minutes per side.)
  6. Remove from oil and sprinkle with salt. (I like Himalayan Pink Salt.)
  7. Drain on paper towels.
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