Out of all the unusual vegetables I tried out the only one I successful turned into a good meal was the Okra.

Okra is often breaded and deep fried or used inside curries or salads. Occasionally you’ll find them inside fritters.


These Okra fritters are made with Okra, polenta and Calabash (another unusual veggie). As a squash, I figured Calabash was similar to baby marrows which it isn’t quite. I would choose baby marrows next time as they’re a lot easier to peel and grate and are softer. If you have a Calabash, use it, if not – use marrows.

These okra fritters are quite gritty thanks to the polenta. To make them less gritty substitute some of the polenta for ricotta cheese which will also make the batter softer.


When shaping them, make sure to get them quite flat so they cook through. You can serve them with a dip or you can turn them into full meal. I served them in a bowl (cause bowls) and added in rocket, carrots, corn, soft boiled eggs and this herb dressing.


Okra Fritters

These Okra Fritters are a light summer meal. They can be eaten with a dip or served in a bowl loaded with Veggies and herby dressing. These Fritters are gluten free, vegetarian and dairy free.
Course: Mains
Dietary: Dairy Free, No Added Sugar, Vegetarian
Servings: 10 fritters (4-5 people)


  • 1 cup Okra washed and thinly sliced
  • 2 cups polenta
  • 2 cups baby marrow / calabash squash grated
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp paprika
  • 3 tbsp chives chopped
  • 2 eggs
  • 3/4 cup almond milk

To Serve (optional)

  • 4-5 soft-boiled eggs
  • 1 packet rocket
  • 3 ears of corn
  • 2 carrots peeled into ribbons
  • pesto / green herb dressing


  • Combine the okra, squash, polenta and spices in a bowl
  • Add in the eggs and almond milk and mix. You’ll get a thick mixture
  • Heat oil in a frying pan on the stove to a low-medium heat.
  • Using an ice-cream scoop or a ¼ cup measurements scoop out batter, shape into a ball and flatten it. The thinner they are the better it will cook through, but don’t make them too thin to a point where they will be fragile and break. Place each fritter in the frying pan and fry for 1-2 minutes (until the bottom side down is golden brown), flip them over and fry the other side for an additional 1-2 minutes (until the bottom side down is golden brown). When ready remove from heat and start on your next one.
  • Serve the fritters atop salad greens with vegetables, a soft boiled egg and pesto or green herb dressing


The fritters will keep in the fridge for up to a week.


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