Fried Okra

About This Recipe

Fried okra is a beloved Southern side dish, bite-sized rounds of okra tossed in seasoned cornmeal and fried until golden and crunchy. The cornmeal crust crisps up beautifully while the okra inside turns tender, and frying tames the vegetable's natural sliminess. A buttermilk soak helps the coating cling, and a hot skillet of oil does the rest. Simple and satisfying, fried okra shows up at family suppers, fish fries, and backyard cookouts across the South. Served hot with a sprinkle of salt or a dip of remoulade, it's the kind of humble dish that disappears fast off the plate.

Ingredients

Serves 4

• 1 lbfresh okra, sliced into rounds
• 1 cupbuttermilk
• 1 cupyellow cornmeal
• 0.5 cupall-purpose flour
• 1 tspsalt
• 0.5 tspblack pepper
• 0.5 tsppaprika
• 0.25 tspcayenne pepper
• 2 cupsvegetable oil, for frying

Instructions

1. 1

   Soak the okra

   Place the sliced okra in a bowl and pour the buttermilk over it, tossing to coat. Let it soak for 10 minutes.

   The buttermilk helps the cornmeal coating stick.

2. 2

   Mix the coating

   Combine the cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish.

3. 3

   Dredge

   Lift the okra from the buttermilk, letting excess drip off, and toss in the cornmeal mixture until well coated.

   Work in batches so each piece gets fully coated.

4. 4

   Heat the oil

   Heat about half an inch of oil in a cast-iron skillet to 350-360F.

   Test with a pinch of coating, it should sizzle immediately.

5. 5

   Fry in batches

   Fry the okra in a single layer, turning once, until golden brown and crisp, about 3-4 minutes total. Don't crowd the pan.

   Crowding drops the oil temperature and leads to soggy okra.

6. 6

   Drain

   Remove with a slotted spoon and drain on paper towels, seasoning with a pinch of salt while hot.

7. 7

   Serve

   Serve immediately while crisp, with remoulade or hot sauce for dipping.

Variations

• •

  Add grated Parmesan to the cornmeal for extra savor.

• •

  Use a buttermilk-and-egg wash for a thicker crust.

• •

  Bake or air-fry for a lighter version.

• •

  Spice it up with extra cayenne or Cajun seasoning.

Storage

Best eaten fresh; reheat leftovers in a hot oven or air fryer to restore crispness, never the microwave.

Frequently Asked Questions