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Fried Okra

Fried Okra
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This Fried Okra recipe delivers a crispy, golden Southern treat that’s quick and easy to make. Featuring tender okra slices coated in a flavorful cornmeal and flour mixture, fried to perfection with a crunchy exterior and soft inside. Perfect as a snack, side dish, or appetizer, this recipe brings authentic Southern flavor and satisfying texture to your table.

Ingredients

Scale

Fresh Ingredients

  • 1 pound fresh okra pods, washed and sliced into 1/2 inch pieces
  • 1 cup buttermilk

Dry Coating

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Frying

  • Vegetable oil, canola oil, or peanut oil for frying (enough for deep frying, about 2 inches deep)

Instructions

  1. Prepare the Okra: Wash and dry fresh okra pods thoroughly to prevent moisture from interfering with the coating. Slice the pods evenly into pieces about half an inch thick for uniform cooking and texture.
  2. Coat with Buttermilk: Pour the buttermilk into a shallow bowl and soak the sliced okra in it. This step helps the dry coating adhere perfectly, resulting in a crispy crust.
  3. Mix the Coating: In a separate bowl, combine cornmeal, flour, salt, black pepper, and paprika. This mixture will give the okra its signature crunch and balanced seasoning.
  4. Coat the Okra: Dredge each buttermilk-soaked okra piece in the dry coating mix, ensuring each slice is fully covered. The coating traps moisture inside while creating a crisp outside.
  5. Fry to Golden Perfection: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the okra in small batches, avoiding overcrowding to maintain proper oil temperature. Cook each batch for 2-3 minutes or until golden brown and crispy.
  6. Drain and Season: Transfer fried okra with a slotted spoon onto a paper towel-lined plate to absorb excess oil. While still hot, lightly season with additional salt to enhance flavor. Serve immediately for best crispness.

Notes

  • Choose firm, bright green okra pods without blemishes for the best results.
  • Ensure okra is completely dry before coating to prevent batter from sliding off.
  • Maintain oil temperature between 350-360°F to achieve crispy, non-greasy fried okra.
  • Fry in small batches to keep oil hot and cook evenly.
  • Serve immediately to enjoy maximum crunch.

Nutrition

Keywords: fried okra, Southern recipe, crispy okra, gluten free fried okra, Southern appetizer, okra snack

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