Fried okra is a classic Southern comfort food that turns a simple vegetable into a crunchy, flavorful treat. With a golden, seasoned coating and tender okra inside, this dish pairs beautifully with any meal or works as a standalone snack. Follow this simple recipe to enjoy the ultimate fried okra at home.
Ingredients
- 1 lb fresh okra, washed and sliced into 1/2-inch rounds
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Equipment
- Large mixing bowl
- Slotted spoon
- Deep frying pan or pot
- Wire rack or paper towels (for draining)
- Tongs or spider strainer
Instructions
- Prepare the okra:
Slice the okra into 1/2-inch rounds and discard the ends. In a large bowl, toss the okra slices with the buttermilk to coat evenly. Let sit for 10–15 minutes while you prepare the breading. - Make the breading:
In a separate bowl, combine the cornmeal, flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well. - Coat the okra:
Using a slotted spoon, remove the okra from the buttermilk, letting the excess drip off. Toss the okra in the breading mixture, ensuring each piece is well coated. Shake off any excess breading. - Heat the oil:
In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). - Fry the okra:
Working in small batches, carefully add the coated okra to the hot oil. Fry for 2–3 minutes, or until golden brown and crispy. Use tongs or a spider strainer to transfer the fried okra to a wire rack or paper towels to drain. - Repeat and serve:
Continue frying the remaining okra in batches. Serve hot as a side dish, appetizer, or snack.
Tips
- Freshness is key: Use fresh okra for the best texture and flavor. Avoid overripe okra, as it can be slimy.
- Buttermilk alternative: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let sit for 5 minutes.
- Season to taste: Feel free to adjust the spices to suit your taste. Add more cayenne for heat or omit it for a milder version.
Fried okra is a crispy, flavorful treat that’s perfect for any occasion. Whether you’re hosting a dinner, a barbecue, or just craving something crunchy, this dish is sure to impress. Serve it with your favorite dipping sauce or enjoy it as is—it’s Southern comfort food at its finest!
Fried Okra Recipe
Crispy, golden, and irresistibly delicious! This Southern-style fried okra recipe is easy to make and perfect as a side dish or snack.
Equipment
- Large mixing bowl
- Slotted spoon
- Deep frying pan or pot
- Wire rack or paper towels (for draining)
- Tongs or spider strainer
Ingredients
- 1 lb fresh okra washed and sliced into 1/2-inch rounds
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Instructions
- Prepare the okra:
- Slice the okra into 1/2-inch rounds and discard the ends. In a large bowl, toss the okra slices with the buttermilk to coat evenly. Let sit for 10–15 minutes while you prepare the breading.
- Make the breading:
- In a separate bowl, combine the cornmeal, flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well.
- Coat the okra:
- Using a slotted spoon, remove the okra from the buttermilk, letting the excess drip off. Toss the okra in the breading mixture, ensuring each piece is well coated. Shake off any excess breading.
- Heat the oil:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the okra:
- Working in small batches, carefully add the coated okra to the hot oil. Fry for 2–3 minutes, or until golden brown and crispy. Use tongs or a spider strainer to transfer the fried okra to a wire rack or paper towels to drain.
- Repeat and serve:
- Continue frying the remaining okra in batches. Serve hot as a side dish, appetizer, or snack.
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