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Southern Fried Okra
This classic Southern fried okra is crispy, golden, and perfectly seasoned on the outside while staying tender inside. With a crunchy cornmeal coating and simple pantry seasonings, it makes an irresistible side dish or appetizer for family dinners and summer gatherings.
Ingredients
1 pound fresh okra
1 cup buttermilk
1 large egg
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
Vegetable or peanut oil, for frying
Preparation Steps
Wash the okra thoroughly and dry it completely. Trim the stem ends and cut the okra into bite-size pieces, or leave small pods whole if preferred.
In a medium bowl, whisk together the buttermilk and egg.
Add the okra to the buttermilk mixture and toss until evenly coated. Let it rest for about 10 minutes.
In a separate bowl, combine the cornmeal, flour, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.
Remove the okra from the buttermilk mixture, allowing the excess to drip off, then coat it thoroughly in the seasoned cornmeal mixture.
Heat about 1 to 2 inches of oil in a heavy skillet or deep pan to 350°F.
Fry the okra in small batches for 3 to 5 minutes, turning occasionally, until crisp and golden brown. Avoid overcrowding the pan.
Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain.
Season lightly with additional salt while still hot and serve immediately.
Serving Tip
Serve hot and crispy with ranch dressing, spicy remoulade, or your favorite creamy dipping sauce.
