Okra Beignets

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Devotees of the Hibiscus esculentus will welcome this recipe, for it not only functions well as an accompaniment to a main dish, but also makes a great hot hors d’oeuvre, passed in a napkin-lined basket. American Indians and blacks from Louisiana would scoff at our belated discovery of okra’s versatility; among their many traditional uses of this pod was roasting the seeds for a coffee substitute.


  • 2 cups (475 ml) okra, very thinly sliced
  • cup (160 ml) minced onion
  • 5 tablespoons minced green bell pepper
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ cup (118 ml) well-cooked rice or 5 tablespoons fine, dry bread crumbs
  • 1 egg
  • ½ teaspoon Tabasco sauce
  • 1 tablespoon light cream
  • 6 tablespoons (90 g) shortening


    Toss the okra with the onion and green pepper in a mixing bowl. Sprinkle the flour and salt over all and toss again. Stir in either the rice or the bread crumbs. Beat the egg with the Tabasco sauce and the light cream. Pour over the vegetable mixture, fold in lightly, and let sit at room temperature for 20 minutes.

    Heat the shortening in the skillet or sauté pan over medium high heat. Drop the okra by tablespoon into the hot fat. Fry for 2 minutes, or until golden brown, turn with a slotted spoon and finish frying. When done, remove with the slotted spoon and drain on the brown paper bag.