Southern Fried Okra

Close-up of crispy fried okra showing the cornmeal crust and tender green okra center.

Crispy Southern fried okra made with fresh okra, buttermilk, and a seasoned cornmeal coating. A flour-first breading method and short rest help the crust stay attached while the okra fries at 350°F until golden and crunchy.

No ratings yet

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Southern Fried Okra

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serving

Calories: 167kcal

Ingredients

12-16 ounce okra fresh
2 tablespoon all-purpose flour
1/4 cup buttermilk
1 large egg
3 tablespoon all-purpose flour
1/2 cup yellow cornmeal
3 teaspoon salt
1/2 paprika
1/2 garlic powder
1/2 black pepper
vegetable oil, for frying

Instructions

Slice the okra into pieces about 1/2 to 3/4 inch thick, discarding the stem ends.
Add the sliced okra to a bowl with 2 tablespoons flour and toss until lightly coated.
Whisk together the buttermilk and egg. Pour the mixture over the floured okra and toss until all of the pieces are coated.
In a separate bowl, combine the remaining 3 tablespoons flour, cornmeal, salt, paprika, garlic powder, and black pepper.
Transfer the wet okra into the seasoned cornmeal mixture without adding excess egg wash. Toss until evenly breaded.
Spread the breaded okra onto parchment paper and let it rest for about 10 minutes.
While the okra rests, heat enough vegetable oil to cover the okra to 350°F.
Carefully add the okra to the hot oil one piece at a time, working in batches without overcrowding.
Fry at 350°F for about 3 minutes, or until golden brown and crisp.
Transfer the fried okra to paper towels to drain.
Let the oil return to 350°F before adding each new batch, then continue until all of the okra is fried.
Allow the fried okra to cool slightly before serving.

Nutrition

Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!