📝 About This Recipe
A quintessential staple of Southern comfort, this fried okra transforms the humble green pod into addictive, crunchy nuggets of gold. By soaking the okra in seasoned buttermilk and using a cornmeal-heavy breading, we eliminate the 'sliminess' often associated with the vegetable, replacing it with a satisfying snap. These bite-sized indulgences are the perfect balance of earthy sweetness and savory spice, making them an irresistible side dish for any backyard gathering.
🥗 Ingredients
The Okra & Soak
- 1 pound Fresh Okra (washed, patted dry, and sliced into 1/2-inch rounds)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style for a subtle kick)
- 1 Large Egg (beaten)
The Dredge
- 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 (adjust to taste)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Frying Medium
- 2-3 cups Vegetable Oil (for shallow or deep frying; peanut oil also works great)
👨🍳 Instructions
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1
Begin by prepping your okra. Trim the stem ends off and slice the pods into uniform 1/2-inch thick rounds. Discard the very tips of the pods.
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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
Place the sliced okra into the buttermilk mixture. Stir gently to ensure every piece is coated. Let it sit for 5-10 minutes; this helps the coating stick and tenderizes the okra.
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4
In a large gallon-sized resealable plastic bag or a shallow dish, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Shake or whisk to mix thoroughly.
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5
In a large heavy-bottomed skillet (cast iron is best) or a deep pot, pour in about 1 inch of oil. Heat over medium-high until it reaches 350°F (175°C).
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6
Using a slotted spoon, lift about a third of the okra out of the buttermilk, letting the excess liquid drip off, and drop it into the cornmeal mixture.
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7
Seal the bag and shake vigorously, or toss in the dish, until each piece of okra is heavily and evenly coated in the breading.
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8
Carefully place the coated okra into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy okra.
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9
Fry the okra for 3-5 minutes, turning occasionally with a slotted spoon or spider strainer, until the coating is a deep golden brown and crispy.
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10
Use the slotted spoon to remove the okra and place it on a wire rack set over a paper towel-lined baking sheet. This keeps the bottom from getting soggy.
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11
Immediately sprinkle with a tiny bit more kosher salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches of okra, ensuring the oil returns to 350°F between batches.
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13
Serve immediately while hot and crunchy for the best texture.
💡 Chef's Tips
Always use fresh okra; frozen okra can be used in a pinch, but must be thawed and patted extremely dry to avoid a soggy crust. Check your oil temperature with a thermometer; if the oil is too cold, the okra absorbs grease, and if it's too hot, the outside burns before the inside cooks. For an extra-thick crust, you can double-dredge by dipping the coated okra back into the buttermilk and then back into the cornmeal. Don't skip the cornmeal! It provides the signature 'crunch' that flour alone cannot achieve. If you find the okra is sticking together in the oil, use a fork to gently break the clusters apart during the first minute of frying.
🍽️ Serving Suggestions
Pair with a side of spicy remoulade or zesty ranch dressing for dipping. Serve as a side dish to Southern fried chicken or blackened catfish. Enjoy alongside a cold glass of sweet iced tea or a crisp pilsner beer. Scatter over a bowl of hot gumbo for an added textural element. Include in a Southern vegetable plate with collard greens and mac and cheese.