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Best Southern Fried Okra Recipe

A pile of perfectly golden brown, crispy fried okra pieces served on a white plate.
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Make crispy, non-slimy fried okra using a simple buttermilk and cornmeal dredging method for a perfect Southern side dish.

Ingredients

Scale
  • 1 pound fresh okra, sliced into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

Instructions

  1. Wash and thoroughly dry the okra slices. Place the sliced okra in a bowl and cover with buttermilk. Let it soak for at least 30 minutes. This step helps prevent sliminess.
  2. In a separate shallow dish, whisk together the cornmeal, flour, salt, and pepper.
  3. Remove the okra from the buttermilk, allowing excess to drip off, but do not rinse.
  4. Dredge the buttermilk-coated okra pieces in the cornmeal mixture, pressing lightly to coat completely. Shake off any excess coating.
  5. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C).
  6. Carefully add the coated okra to the hot oil in a single layer, working in batches to avoid overcrowding the pan.
  7. Fry for 3 to 4 minutes, turning occasionally, until the okra is golden brown and crispy.
  8. Remove the fried okra with a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess oil.
  9. Serve immediately.

Notes

  • For extra crispiness, you can double-dredge: coat the okra in the buttermilk mixture, dredge in the cornmeal mix, dip back into the buttermilk briefly, and then dredge again in the cornmeal mixture.
  • If you do not have a thermometer, the oil is ready when a pinch of the cornmeal mixture dropped in sizzles immediately and floats.
  • Use fresh okra for the best results; frozen okra tends to be slimier when fried.

Nutrition

Find it online: https://tastytribune.com/fried-okra-best-southern-recipe-crispy/