Description
Crispy, golden, and deeply satisfying, Fried Okra is a Southern classic that’s simple to make and impossible to resist. Each bite delivers the perfect blend of crunch and tenderness, making it a favorite side or snack.
Ingredients
Scale
- 1 pound fresh okra, sliced into ½-inch rounds
- 1 cup buttermilk
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Vegetable oil, for frying
Instructions
- Heat vegetable oil in a skillet or pot to 350°F (175°C).
- In one bowl, mix cornmeal, flour, salt, pepper, garlic powder, and paprika.
- Pour buttermilk into another bowl.
- Dip okra slices in buttermilk, then dredge in cornmeal mixture until well coated.
- Let coated okra rest for 5–10 minutes while the oil finishes heating.
- Fry in batches for 3–4 minutes, stirring occasionally, until golden and crispy.
- Remove with a slotted spoon and drain on paper towels or wire rack.
- Sprinkle with a bit of salt and serve hot with your favorite dipping sauce.
Notes
- Use fresh, small okra pods for best texture.
- Dry okra thoroughly to help coating stick better.
- Don’t overcrowd the pan—fry in small batches.
- Reheat leftovers in oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: fried okra, southern recipes, crispy okra, okra side dish, cornmeal fried okra, southern comfort food