📝 About This Recipe
A cornerstone of Soul Food, this fried okra recipe transforms the humble green pod into addictive, golden nuggets of sunshine. By using a double-dredge method with a buttermilk soak, we eliminate the 'slime' and replace it with a shattering, cornmeal-crusted crunch. It is a nostalgic, savory snack that perfectly balances the earthy sweetness of fresh okra with a peppery, southern-spiced coating.
🥗 Ingredients
The Produce
- 1 pound Fresh Okra (rinsed, patted dry, and sliced into 1/2-inch rounds)
The Buttermilk Soak
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style for a subtle kick)
- 1 Egg (large, lightly beaten)
The Breading Station
- 1 cup Yellow Cornmeal (fine or medium grain)
- 1/2 cup All-Purpose Flour (provides better adhesion than cornmeal alone)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- 1 1/2 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Frying Medium
- 2 cups Vegetable Oil (or enough to fill pan 1-inch deep; peanut oil also works well)
👨🍳 Instructions
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1
Thoroughly wash the fresh okra and pat it completely dry with paper towels. Any excess moisture on the skin can prevent the breading from sticking.
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2
Trim the stem ends and the very tips of the okra pods, then slice them into uniform rounds, approximately 1/2-inch thick.
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3
In a medium mixing bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
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4
Place the sliced okra into the buttermilk mixture. Stir gently to ensure every piece is coated, then let it sit for 5-10 minutes. This helps neutralize the 'slime' factor.
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5
In a separate large shallow dish or a heavy-duty Ziploc bag, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
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6
Using a slotted spoon, lift the okra out of the buttermilk, allowing excess liquid to drip off, and transfer it into the cornmeal mixture.
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7
Toss the okra vigorously in the breading until every piece is thoroughly and individually coated. If using a bag, shake it well.
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8
Place the breaded okra on a wire rack or a parchment-lined baking sheet and let it rest for 5 minutes. This 'sets' the breading so it doesn't fall off in the oil.
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9
In a large cast-iron skillet or heavy-bottomed pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
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10
Carefully add the okra to the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy okra.
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11
Fry for 3-5 minutes, turning occasionally with a slotted spoon or spider strainer, until the okra is a deep golden brown and crispy on all sides.
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12
Use the spider strainer to remove the okra and place it on a paper towel-lined plate or a wire cooling rack set over a tray.
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13
Immediately sprinkle with a pinch of extra salt while the oil is still wet on the surface.
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14
Repeat the process with the remaining batches, allowing the oil to return to 350°F between each set.
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15
Serve immediately while piping hot for the best texture and flavor.
💡 Chef's Tips
Choose small to medium okra pods; very large pods tend to be woody and tough. Always use a thermometer to keep your oil at 350°F; too cold and they get oily, too hot and the outside burns before the inside cooks. Letting the breaded okra rest before frying is the secret to a crust that doesn't flake off in the pan. For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free flour blend or use more cornmeal. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
🍽️ Serving Suggestions
Serve as a side dish alongside Southern Fried Chicken and Mashed Potatoes. Pair with a zesty Remoulade sauce or a spicy Ranch dressing for dipping. Serve as a crunchy topping for a bowl of smoky Gumbo or Hoppin' John. Enjoy as a Southern appetizer with a cold glass of Sweet Tea or a crisp Lager. Mix into a vegetable platter with sliced garden tomatoes and cornbread.