Fried Okra Recipe
This Southern Fried Okra Recipe is made with fresh okra coated in buttermilk and dredged in a flavorful mixture of flour, cornmeal, and seasonings. Deep-fried until crispy and golden brown, enjoy this delicious Southern classic as an appetizer or side dish.
Servings: 6 servings
Ingredients
- Vegetable oil for frying
- 1 ½ pounds fresh okra stem trimmed and cut into 1-inch pieces
- 1 ½ cup all-purpose flour divided
- 1 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
- ½ teaspoon paprika
- 1 cup buttermilk
- 1 large egg
- 2 tablespoon hot sauce
For the Dipping Sauce (optional)
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
Instructions
- Prepare the okra: Rinse the okra pods under cold water to remove any dirt or residue, then dry thoroughly with a kitchen towel or paper towel. Trim the stems and slice the remaining pods into 1-inch pieces.
- Heat the frying oil: Add enough oil to a large 12-inch deep skillet or Dutch oven to cover the bottom by at least 2-3 inches. Heat the oil over medium heat until it reaches 360℉. You can test if the oil is ready by dropping a single water droplet into the oil. If it’s ready, the water will sizzle and pop (always use this method cautiously as it can splatter and cause burns). The most accurate method is to check the temperature with a deep-fry thermometer.
- Place a large cooling rack over a large baking sheet and set it aside for later.
- Coat the okra: Add the okra to a large bowl with one cup of all-purpose flour. Transfer the flour-coated okra to a fine-mesh strainer and gently shake/tap to remove any excess flour. Discard any excess flour.
- Combine the cornmeal mixture: Add the remaining half cup of flour, cornmeal, garlic powder, onion powder, salt, black pepper, and paprika to a large bowl. Whisk until combined. Set aside.
- Combine the buttermilk mixture: In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
- Coat the okra in the buttermilk mixture: Add half of the okra to the buttermilk mixture, coating it completely.
- Use a spoon to transfer the okra to a spider strainer or fine mesh strainer to drain excess buttermilk.
- Dredge in cornmeal mixture: Place the okra in the cornmeal mixture and toss to coat.
- Use a spoon to transfer the okra to a spider strainer or fine mesh strainer to shake off the excess coating.
- Fry: Carefully add the breaded okra to the oil and fry for 8-10 minutes, turning them a few times so they cook evenly. (The okra should be golden but not too dark as they will continue to darken as they cool.) Strain from the oil and set aside on the prepared cooling rack or a paper-towel-lined plate.
- Allow the oil to heat back to temperature again before repeating the coating and frying process with the remaining half of the okra. Let the okra cool for 5 minutes before serving.
For the Dipping Sauce (optional)
- Mix all of the sauce ingredients together in a medium bowl and refrigerate until ready to serve.
Notes
- Storage: Keep leftovers stored in an airtight container lined with paper towels for up to 3 days. Freezing is not recommended. Reheat in a preheated 400°F (200°C) oven or 375°F (190°C) air fryer until crisp and reheated (about 10 minutes in the oven and 5 minutes in the air fryer).
- Variations: Feel free to add a little Cajun flair by adding your favorite store-bought or homemade Cajun seasoning to the cornflour mixture, or add some heat with a teaspoon of cayenne pepper.
Nutrition
Calories: 553kcal | Carbohydrates: 56g | Protein: 11g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1029mg | Potassium: 573mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1217IU | Vitamin C: 30mg | Calcium: 160mg | Iron: 3mg
