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fried okra

Fried Okra with Cornmeal Crust

This traditional Southern side dish features fresh okra coated in a seasoned cornmeal crust and fried to crispy, golden perfection. A comforting classic that transforms the humble okra into crunchy, bite-sized morsels everyone will love.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Fried Okra, Cornmeal Okra, Southern Side Dish, Crispy Okra
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 220kcal

Equipment

  • Large Skillet or Cast-Iron Pan
  • Slotted Spoon
  • Paper towels

Ingredients

Okra Ingredients

  • 1 pound fresh okra sliced into ½-inch rounds
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar

Coating Mixture

  • 1 cup cornmeal preferably stone-ground
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper adjust to taste
  • 2 cups vegetable oil for frying

Instructions

  • Rinse the okra thoroughly under cold water. Trim the stems and slice the okra into ½-inch rounds. For large okra, consider quartering them lengthwise first. Place the cut okra in a large bowl.
  • Pour buttermilk over the okra pieces, ensuring they're completely submerged. Let soak for 10 minutes, occasionally stirring to ensure even coating.
  • In a separate bowl, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Mix thoroughly to distribute the seasonings evenly.
  • In a large, heavy-bottomed skillet or cast-iron pan, heat vegetable oil to 350°F (175°C). The ideal oil depth is about ½ inch.
  • Working in small batches (about 1 cup at a time), drain the okra from the buttermilk and toss in the cornmeal mixture. Shake off excess coating and carefully place in the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
  • Using a slotted spoon, transfer the fried okra to a plate lined with paper towels. While still hot, sprinkle with a pinch of additional salt if desired. Let cool slightly before serving for maximum crispiness.

Notes

For best results, choose young, small okra pods less than 3 inches long, as they contain more natural sweetness and less fibrous material. The fried okra is best enjoyed immediately after cooking when the contrast between the crispy exterior and tender interior is at its peak.
Healthier alternatives include air frying (spray lightly coated okra with olive oil and air-fry at 400°F for 12 minutes) or baking (arrange on a parchment-lined baking sheet and bake at 425°F for 18-20 minutes, turning halfway).

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Sodium: 390mg | Fiber: 4g
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