Crispy, golden bites of comfort straight from the skillet
Fried okra is a true Southern staple—crispy on the outside, tender on the inside, and impossible to stop eating. Whether served alongside fried chicken, sliced tomatoes, or a wedge of cornbread, this dish brings back memories of summer gardens, family dinners, and cast-iron skillets sizzling on the stove.
The secret to great fried okra is a light but flavorful coating and hot oil that seals in the okra’s natural tenderness while creating that irresistible crunch.
Ingredients
- 1 lb fresh okra, sliced into ½-inch pieces
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Oil for frying (vegetable or peanut oil works best)
Instructions
1. Prepare the Okra
Wash the okra thoroughly and pat dry. Slice into ½-inch rounds and discard the stem ends.
2. Soak in Buttermilk
Place the sliced okra in a bowl and pour the buttermilk over it. Stir gently to coat, then let soak for 10–15 minutes. This helps the coating stick and tames okra’s natural slime.
3. Make the Coating
In a separate bowl, mix together the cornmeal, flour, salt, pepper, paprika, and garlic powder.
4. Heat the Oil
Heat about 1–1½ inches of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
5. Coat the Okra
Drain the okra slightly, letting excess buttermilk drip off. Toss the okra in the cornmeal mixture until evenly coated.
6. Fry Until Crispy
Fry the okra in batches for 2–3 minutes, stirring gently, until golden brown and crisp. Avoid overcrowding the pan.
7. Drain & Serve
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot.
Serve immediately for maximum crunch.
Tips for Perfect Fried Okra
- Dry okra well before soaking—extra moisture can cause splattering
- Keep oil hot so the coating crisps instead of absorbing oil
- Fry in batches for even browning
- Season right after frying while the okra is still hot
Optional Variations
- Extra Crunch: Use all cornmeal (skip the flour)
- Spicy Kick: Add cayenne or Cajun seasoning
- Air Fryer Option: Spray coated okra lightly with oil and air fry at 400°F for 10–12 minutes, shaking halfway
Serving Suggestions
- Fried chicken or pork chops
- Fresh sliced tomatoes
- Cornbread or biscuits
- Ranch dressing or comeback sauce for dipping
