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Fried Okra

Fried Okra
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Crispy Fried Okra is a delicious Southern snack or side dish featuring tender, juicy okra coated in a perfectly crispy cornmeal and flour mixture, fried to golden perfection. Quick and easy to make with simple pantry staples, this recipe delivers irresistible crunch and flavor that’s loved by the whole family.

Ingredients

Scale

Main Ingredients

  • 1 pound fresh okra, sliced into ½ inch rounds
  • 1 cup buttermilk
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ cup cornmeal
  • ½ cup all-purpose flour (or gluten-free substitute for gluten-free option)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. Prepare the Okra: Wash the okra pods well and pat them dry thoroughly. Slice each pod into bite-sized rounds about ½ inch thick to ensure even cooking and a good coating.
  2. Soak in Buttermilk: In a bowl, pour the buttermilk and stir in a pinch of salt and pepper. Add the sliced okra and let it soak for at least 10 minutes to tenderize and help the coating stick.
  3. Mix the Coating: In a shallow dish, combine the cornmeal, all-purpose flour, garlic powder, cayenne pepper (if using), salt, and pepper. This mixture provides the signature crunch and flavor.
  4. Coat the Okra: Drain the okra from the buttermilk, then toss the slices into the cornmeal mixture. Make sure each piece is evenly coated and press gently if needed for better adhesion.
  5. Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven until it is about 2 inches deep. Heat the oil over medium-high heat to 350°F (or test with a piece of bread that browns in about 60 seconds).
  6. Fry the Okra: Add the coated okra in batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  7. Serve Warm: Sprinkle with a little extra salt while still hot and enjoy immediately for the best crunch and flavor.

Notes

  • Dry Okra Thoroughly: Excess moisture causes splattering and soggy coating.
  • Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature and crispiness.
  • Use Fresh Oil: Fresh oil ensures better taste and crunch.
  • Maintain Oil Temperature: Keep oil between 350°F and 360°F for ideal frying.
  • Serve Immediately: Fried okra is crispiest right after cooking.

Nutrition

Keywords: fried okra, crispy okra, southern snack, southern side dish, crunchy okra, gluten free fried okra, buttermilk fried okra

Find it online: https://recipesemilly.com/fried-okra/