Introduction:
Fried okra is a beloved Southern classic that brings crispy, golden-brown goodness to any table.
With tender okra coated in a seasoned cornmeal batter and fried to perfection, it offers a delightful combination of crunch and flavor.
This recipe captures the essence of Southern cooking, creating a snack or side dish that is simple, satisfying, and full of personality.
Fresh okra is key to making the dish crisp on the outside while staying tender on the inside. Soaking the sliced okra in buttermilk helps the coating stick and adds subtle richness.
Seasoned cornmeal and flour create a golden crust that locks in moisture and flavor. With careful frying, you’ll achieve a dish that is irresistible, whether served alongside fried chicken, barbecue, or enjoyed on its own.
Ingredients:
1 lb fresh okra, sliced into 1/2-inch pieces
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Rinse the fresh okra and pat dry. Slice into 1/2-inch pieces.
Place the sliced okra in a bowl and pour the buttermilk over it. Stir to coat evenly and let it sit for 5–10 minutes.
In a separate bowl, combine cornmeal, flour, salt, black pepper, paprika, and garlic powder.
Heat oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C).
Working in batches, dredge the okra in the cornmeal-flour mixture until well coated.
Carefully place the coated okra into the hot oil. Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
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