Description
Southern Style Fried Okra is a classic comfort-food side dish featuring tender okra coated in a seasoned cornmeal crust and fried until golden brown and crispy. Soaked in buttermilk for extra flavor, this easy recipe is perfect for summer cookouts, family dinners, and Southern-inspired meals.
Ingredients
- 1 pound fresh okra pods, washed and patted dry
- 1 cup buttermilk
- 1 teaspoon garlic salt, for the buttermilk mixture
- ½ teaspoon black pepper, for the buttermilk mixture
- ¾ cup all-purpose flour
- ¾ cup finely ground yellow cornmeal
- 2 teaspoons garlic salt, for the coating
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ teaspoon black pepper, for the coating
- Peanut oil, enough to fill the pan about 2 inches deep
Instructions
- Wash the okra thoroughly and pat it completely dry with paper towels.
- Slice the okra into ½-inch pieces and place them in a large mixing bowl.
- Add the buttermilk, 1 teaspoon garlic salt, and ½ teaspoon black pepper. Toss until the okra is evenly coated.
- In a large zip-top bag, combine the flour, cornmeal, remaining garlic salt, onion powder, paprika, and remaining black pepper. Shake to mix well.
- Transfer small batches of okra into the seasoned cornmeal mixture using a slotted spoon, allowing excess buttermilk to drip off first.
- Seal the bag and shake until the okra pieces are thoroughly coated.
- Use tongs to transfer the coated okra to a wire rack, spacing the pieces apart. Repeat with the remaining okra.
- Pour peanut oil into a deep fryer or Dutch oven to a depth of about 2 inches. Heat the oil to 375°F (190°C).
- Carefully add approximately a dozen okra pieces at a time, depending on the size of your pan. Avoid overcrowding.
- Fry for 3–4 minutes, turning as needed, until the coating is golden brown and crispy.
- Remove the fried okra with a slotted spoon and drain on a paper-towel-lined plate or wire rack.
- Repeat with the remaining batches and serve immediately while hot and crispy.
Notes
- Serve immediately: Fried okra tastes best fresh from the fryer while the coating is crunchy.
- Dipping sauces: Serve with ranch dressing, spicy mayo, remoulade, or a creamy garlic dip.
- Main dishes: Pair with fried chicken, grilled fish, barbecue ribs, cornbread, or macaroni and cheese.
- Keep it crispy: Drain the okra on a wire rack instead of stacking the pieces on top of one another.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an air fryer at 375°F (190°C) for approximately 3–6 minutes, or in an oven until heated through and crisp.
- Freezing: For the best texture, freeze the coated, uncooked okra in a single layer until firm, then transfer to a freezer-safe bag. Fry from frozen in small batches, adjusting the cooking time as needed.
- Make-ahead tip: Wash and slice the okra ahead of time, then refrigerate it. For the crispiest result, apply the coating shortly before frying.
- Oil temperature: Maintain the oil near 375°F (190°C). Oil that is too cool can make the coating greasy, while excessively hot oil can brown it before the okra cooks properly.