Description
Southern Fried Okra is a classic comfort food featuring tender okra pieces coated in a seasoned buttermilk batter and a crispy cornmeal crust, fried to golden perfection. This easy recipe delivers a crunchy, flavorful side dish or snack that's perfect for any southern-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 lbs okra (fresh or frozen, cut into 1/2 inch pieces)
- 1/8 cup buttermilk
- 1 tsp seasoning salt
- 1/2 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1/2 cup cornmeal (yellow or white)
- 2 cups vegetable oil (for frying)
Instructions
- Prepare Okra: Drizzle the buttermilk evenly over the cut okra pieces in a large bowl to lightly coat them.
- Season: Sprinkle the seasoning salt and ground black pepper over the okra and mix thoroughly with your hands to ensure even seasoning.
- Coat with Flour: Add the all-purpose flour to the okra and mix well with hands to create a light flour coating all around.
- Add Cornmeal: Sprinkle the cornmeal over the okra and gently toss to coat evenly, making sure the pieces are separated and not clumped together.
- Heat Oil: Heat the vegetable oil in a deep fryer or a deep skillet over medium-high heat until it reaches 350°F (175°C) or is hot enough to sizzle when dropping okra.
- Fry Okra: Carefully drop the okra pieces into the hot oil in small batches to avoid overcrowding, and fry for 2 to 3 minutes or until golden brown and crisp.
- Drain Excess Oil: Use a slotted spoon to remove the fried okra from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Season and Serve: Allow the okra to cool slightly, then add additional salt to taste. Serve warm as a side dish or snack and enjoy!
Notes
- This recipe works well with fresh or frozen okra—if using frozen, thaw and pat dry before starting for best results.
- For a spicier variation, add cayenne pepper or smoked paprika to the seasoning mix.
- Use yellow cornmeal for a slightly sweeter, traditional southern flavor, or white cornmeal for a more neutral taste.
- Make sure oil is hot enough before frying to prevent soggy okra—test with a small piece first.
- Fry in small batches to keep oil temperature stable and ensure crispiness.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
