Southern Fried Okra

This authentic Southern Fried Okra transforms the sometimes misunderstood vegetable into a crave-worthy side with the perfect balance of crispy exterior and tender interior. Drawing from traditional techniques while accommodating modern preferences, this recipe delivers that unmistakable golden crunch that makes it a perennial favorite throughout the South.

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Course: Side Dish

Cuisine: American, Southern

Keyword: Okra, Southern Fried Okra, Crispy Okra, Southern Side Dish, Fried Vegetables

Prep Time: 15

Cook Time: 10

Soaking Time: 30

Total Time: 55

Servings: servings

Calories: 210kcal

Equipment

Cast Iron Skillet
Slotted Spoon
Paper towels

Ingredients

Main Ingredients

1 pound fresh okra sliced into ½-inch rounds
1 cup buttermilk substitute: 1 cup milk + 1 tablespoon white vinegar
1 cup cornmeal preferably stone-ground for authentic texture
1/2 cup all-purpose flour
1 tsp salt plus more for serving
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper optional, for heat lovers
2 cups vegetable oil for frying

Instructions

Wash the okra thoroughly under cold water. Trim the stems and tips, then slice into ½-inch rounds.
Pour buttermilk into a medium bowl and add the sliced okra. Ensure all pieces are submerged and allow to soak for 15-30 minutes.
In a large bowl or paper bag, combine cornmeal, flour, salt, pepper, garlic powder, and cayenne if using. Whisk or shake to blend thoroughly.
In a large, heavy-bottomed skillet or cast-iron pan, pour oil to a depth of about ½ inch. Heat over medium-high heat until the oil reaches 350°F (177°C).
Working in batches, remove okra from the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture. Press the coating gently onto each piece to ensure even coverage.
Carefully add the coated okra to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
Using a slotted spoon, transfer the fried okra to a paper towel-lined plate. While still hot, sprinkle with additional salt if desired.
Serve immediately for maximum crispiness.

Notes

Choose bright green pods under 4 inches long for the most tender results.

For less sticky handling, slightly dampen your knife before cutting.

Fried okra is best enjoyed within 10 minutes of cooking for optimal crispiness.

For a healthier version, spray coated okra with olive oil and air-fry at 400°F for 12-15 minutes, or bake at 425°F for 15-20 minutes.

Nutrition

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