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Fried Okra

Fried Okra
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This crispy Fried Okra recipe is a beloved Southern snack featuring fresh okra coated in a seasoned cornmeal and flour batter, fried to a golden crunch. Perfect as an appetizer, side dish, or snack, it delivers authentic Southern flavor with an irresistibly crunchy texture and a tender, slightly sweet bite.

Ingredients

Scale

Main Ingredients

  • 1 pound fresh okra, medium-sized, sliced into 1/2 inch pieces
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or rice/chickpea flour for gluten-free option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper or paprika (optional, for spice)
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar)
  • Vegetable oil, for frying

Instructions

  1. Prepare the Okra: Wash and thoroughly dry fresh okra pods, then slice them into bite-sized pieces about 1/2 inch thick. Ensuring the okra is dry helps the coating adhere well and fry up crispy.
  2. Make the Buttermilk Soak: Pour buttermilk into a bowl and submerge the sliced okra. Let it soak for at least 10 minutes to tenderize the okra and help the coating stick perfectly.
  3. Mix the Dry Coating: In a shallow bowl or plate, combine cornmeal, all-purpose flour, salt, black pepper, and your choice of spices like cayenne or paprika to create a flavorful Southern coating mix.
  4. Coat the Okra: Remove okra pieces from the buttermilk one by one, letting excess drip off, then dredge them in the dry cornmeal mixture. Press lightly to ensure an even and thorough coating.
  5. Fry Until Golden: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated okra in small batches until golden brown and crispy, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
  6. Serve Warm: Enjoy your fried okra fresh and crispy, optionally garnished with fresh chopped parsley or flaky sea salt for added flavor and visual appeal.

Notes

  • Choose fresh okra that is small to medium-sized, firm, and tender to avoid sliminess.
  • Do not overcrowd the pan during frying to maintain oil temperature and prevent sogginess.
  • For extra crunch, double coat by dipping okra back into the buttermilk and cornmeal mixture a second time.
  • Keep oil temperature between 350°F and 365°F for best frying results.
  • Drain fried okra well on paper towels to keep it light and crispy.
  • Substitute all-purpose flour with rice or chickpea flour for a gluten-free version.
  • To bake instead of fry, coat okra as usual, place on a lightly oiled baking sheet, and bake at 425°F (220°C) until crispy.
  • Leftover fried okra can be refrigerated in an airtight container with paper towels for up to 2 days or frozen for up to 1 month.
  • Reheat refrigerated or frozen okra in a 400°F (205°C) oven for 8-10 minutes to restore crispiness.

Nutrition

Keywords: fried okra, Southern snack, crispy okra, appetizer, gluten free fried okra, Southern cuisine, comfort food

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