Description
Fried Okra is a crispy, flavorful Southern snack or side dish featuring fresh okra pods coated in a golden, crunchy cornmeal and flour mixture, then deep-fried to perfection. This quick and easy recipe combines the perfect balance of crunch and tenderness, ideal for serving as a tasty appetizer or a charming side with barbecue, fried chicken, or on its own.
Ingredients
Main Ingredients
- Fresh Okra – 1 pound, firm, small to medium pods
- Buttermilk – 1 cup
- Cornmeal – 3/4 cup
- All-purpose Flour – 1/4 cup (or substitute rice flour/chickpea flour for gluten-free)
- Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
- Garlic Powder – 1/2 teaspoon
- Paprika – 1/2 teaspoon
- Vegetable Oil – for frying, about 2 inches deep in skillet
Optional Variations & Enhancements
- Cayenne Pepper – 1/4 teaspoon (for spicy kick)
- Dried Herbs (thyme, oregano, parsley) – 1 teaspoon mixed, optional
- Grated Parmesan Cheese – 1/4 cup, optional for cheesy touch
- Lemon Juice and Flaky Sea Salt – for garnish
Instructions
- Prepare the Okra: Wash fresh okra pods thoroughly and pat dry with a towel. Trim off the stem ends, then slice the okra into ½-inch pieces, ensuring even thickness for uniform cooking.
- Soak in Buttermilk: Place the sliced okra into a bowl filled with buttermilk and soak for 10 minutes. This tenderizes the okra and helps the coating adhere well.
- Create the Coating Mix: In a shallow dish, combine cornmeal, all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix thoroughly to distribute spices evenly.
- Coat the Okra: Drain the okra from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the dry coating blend until fully covered.
- Heat Oil for Frying: Pour vegetable oil into a heavy-bottom skillet or deep fryer to about 2 inches depth. Heat the oil to 350°F (175°C), using a thermometer to maintain temperature.
- Fry the Okra: Carefully add the coated okra in small batches to avoid overcrowding, frying for 3 to 4 minutes or until golden brown and crisp. Maintain oil temperature between 350°F and 375°F.
- Drain and Serve: Remove fried okra with a slotted spoon and place on paper towels to drain excess oil. Serve warm for best crunch and flavor.
Notes
- Pick fresh, young, and firm okra pods to avoid sliminess and ensure crispiness.
- Always soak okra in buttermilk to tenderize and enhance coating adhesion.
- Maintain oil temperature between 350°F and 375°F for optimal frying results.
- Fry in small batches to prevent oil temperature drop and uneven cooking.
- Drain fried okra well on paper towels to keep it crispy longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
Keywords: fried okra, southern snack, crispy okra, fried side dish, easy southern recipe