Southern Fried Okra
Southern Fried Okra is a crispy, golden snack or side dish that captures the heart of Southern cooking. Tender okra slices are breaded in seasoned cornmeal and flour, then fried to perfection — crunchy on the outside, tender on the inside!
Equipment
- Deep Fryer or Heavy Skillet
- Slotted Spoon
- Mixing bowls
- Paper Towels
Ingredients
Main Ingredients
- 1 lb fresh okra sliced into 1/2-inch pieces
- 1 egg beaten
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika optional
- vegetable oil for frying
Instructions
- In a mixing bowl, whisk the egg and buttermilk together. Add the sliced okra and toss to coat. Let it soak for 5–10 minutes.
- In another bowl, mix cornmeal, flour, salt, pepper, and paprika. Dredge soaked okra in the dry mixture until fully coated.
- Heat about 2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry okra in batches for 3–4 minutes, turning occasionally, until golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Notes
For extra crunch, double-dip okra in the buttermilk and flour mixture. Pairs great with ranch or spicy remoulade sauce!