📝 About This Recipe
This classic Southern staple transforms the humble okra pod into addictive, golden-brown nuggets of pure joy. Soaking the okra in seasoned buttermilk not only tenderizes the vegetable but also creates a perfect 'glue' for the cornmeal crust, ensuring it stays crunchy rather than soggy. With a hint of cayenne and smoky paprika, this side dish offers a delightful contrast of textures—crispy on the outside and tender-sweet on the inside.
🥗 Ingredients
The Okra and Soak
- 1 pound Fresh Okra (washed, patted dry, and cut into 1/2-inch rounds)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (vinegar-based like Tabasco or Crystal)
- 1 Egg (large, lightly beaten)
The Breading
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour (provides better adhesion than cornmeal alone)
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a subtle earthiness)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
Frying and Finishing
- 2 cups Vegetable Oil (or enough to fill a heavy skillet 1 inch deep)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the okra by trimming off the stem ends and the very tips. Slice the pods into uniform rounds, roughly 1/2-inch thick.
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2
In a medium mixing bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
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3
Submerge the sliced okra in the buttermilk mixture. Let it sit for at least 10 minutes; this helps neutralize the okra's natural 'slime' and ensures the breading sticks.
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4
In a large shallow dish or a gallon-sized resealable plastic bag, combine the cornmeal, flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
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5
Whisk the dry ingredients thoroughly to ensure the spices are evenly distributed throughout the breading.
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6
Pour about 1 inch of vegetable oil into a large cast-iron skillet or heavy-bottomed pan. Heat over medium-high heat until it reaches 350°F (175°C).
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7
Using a slotted spoon, lift a handful of okra out of the buttermilk, letting the excess liquid drip off, and transfer it to the cornmeal mixture.
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8
Toss the okra vigorously in the breading until every piece is thoroughly and evenly coated. Press the breading onto the okra slightly with your hands.
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9
Shake off any excess cornmeal and carefully drop the okra into the hot oil. Work in batches to avoid overcrowding the pan, which would drop the oil temperature and lead to greasiness.
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10
Fry the okra for 3-5 minutes, turning occasionally with a slotted spoon or spider strainer, until the nuggets are a deep golden brown and crispy.
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11
Remove the fried okra and place it on a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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12
Immediately sprinkle with an extra pinch of kosher salt while the oil is still wet on the surface.
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13
Repeat the process with the remaining okra, allowing the oil to return to 350°F between batches.
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14
Garnish with fresh parsley and serve immediately while hot and crunchy.
💡 Chef's Tips
Always use a thermometer to maintain oil at 350°F; too cold and the okra gets oily, too hot and the crust burns before the center is tender. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. For the crunchiest results, use a cast-iron skillet, as it retains heat better than stainless steel. Do not wash the okra right before slicing; if the pods are wet, the buttermilk won't cling properly. Wash and dry them thoroughly at least an hour before prep. Store leftovers in a single layer and reheat in an air fryer or oven at 400°F to restore the crunch.
🍽️ Serving Suggestions
Serve as a side to Southern Fried Chicken or Blackened Catfish. Pair with a side of creamy Remoulade sauce or spicy Ranch for dipping. Excellent alongside a bowl of smoky Collard Greens and Cornbread. Goes beautifully with a cold glass of Sweet Tea or a crisp Pilsner beer. Top a summer salad with these warm okra 'croutons' for an unexpected twist.