Okra Cakes with Green Tomato Salsa Recipe
This Okra Cakes with Green Tomato Salsa recipe delivers crispy, golden cornmeal fritters paired with a vibrant, lime-kissed tomato salsa. Hosted by Robert Jewell on A Is For Apple 2, this Southern-inspired dish combines fresh okra, buttermilk, jalapeño, and cornmeal for a comforting yet refreshing meal that’s perfect for brunch, lunch, or casual entertaining.
The Inspiration
Okra is a staple ingredient in Southern and Creole cooking, often celebrated for its unique texture and earthy flavor. In this episode of Okra & Oats, Robert Jewell highlights how okra can shine outside of traditional stews and gumbos by transforming it into crisp, savory cakes.
The cornmeal base gives these fritters a classic Southern character, while buttermilk and egg create tenderness inside a crisp golden crust. Paired with a bright green tomato salsa featuring lime juice, cilantro, and jalapeño, the dish achieves balance between richness and acidity. The salsa cuts through the fried exterior with freshness and heat, making every bite layered and vibrant. This recipe reflects a modern approach to comfort food — rooted in tradition but elevated with fresh, bold flavors.
Ingredients
Green Tomato Salsa
- 1 red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 clove garlic, finely chopped
- Juice of 1 lime
- 2 red tomatoes, seeded and finely chopped
- 2 green tomatoes, seeded and finely chopped
- 3 tablespoons (45ml) finely chopped fresh cilantro
- 1 tablespoon (15ml) olive oil
- Salt and pepper
Method
- In a large mixing bowl, stir together red onion, jalapeno, garlic, lime juice, red tomatoes, green tomatoes, cilantro, and olive oil.
- Season with salt and pepper and reserve for plating.
Ingredients
Okra Cakes with Green Tomato Salsa
- 3 tablespoons (45ml) canola oil
- ½ lb. (225g) fresh okra, sliced thinly
- ¾ cup (180ml) yellow onion, finely chopped
- 1 cup (240ml) buttermilk
- 1 egg, beaten
- 1 teaspoon (5ml) sugar
- 1 cup (240ml) yellow cornmeal
- 1 jalapeno pepper, seeded and chopped
- Salt and pepper
Method
- Heat 1 ½ tablespoons of the canola oil in a large skillet over medium-high heat.
- Add okra and onion and cook, stirring often, for 4-5 minutes, until onion is soft.
- Remove pan from heat.
- In a medium bowl, whisk together buttermilk and egg until combined.
- Whisk in sugar, cornmeal, and jalapeno and add a pinch each of salt and pepper.
- Continue whisking until smooth.
Stir in the soft okra and onions. - Heat remaining 1 ½ tablespoons of canola oil in a large skillet.
- Shape batter into round 2-inch cakes about 1-inch thick.
- Transfer cakes to the hot oil and cook for 2-3 minutes per side, until golden brown and firm in the centre.
- Remove cakes from the pan and set aside to drain on a paper towel-lined plate.
- Serve cakes hot with Green Tomato Salsa on the side.
Serving Suggestions
These okra cakes are best served immediately while hot and crisp, allowing the contrast between the crunchy exterior and tender interior to shine. Spoon the chilled green tomato salsa generously alongside or over the cakes so its acidity and freshness brighten every bite. This dish works beautifully as a brunch centerpiece, paired with a simple arugula salad or fresh corn on the cob. For lunch or dinner, serve alongside grilled chicken or fish for a complete Southern-inspired spread. The vibrant salsa also makes the dish ideal for summer entertaining, offering color, texture, and a refreshing balance to the savory fritters.
Final Thoughts
This Okra Cakes with Green Tomato Salsa recipe celebrates Southern comfort cooking with a fresh, modern twist. The golden cornmeal crust, tender okra interior, and zesty lime-infused salsa create a dish that feels both hearty and vibrant.
Hosted by Robert Jewell on A Is For Apple 2, this recipe showcases how simple ingredients can be transformed into something memorable and full of character. Whether you’re cooking for family or hosting friends, these okra cakes deliver crisp texture, bold flavor, and satisfying comfort in every bite.
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