Fried Okra made with buttermilk, flour, cornmeal, okra, and seasoning is savory, crispy, and fried to perfection in under 30 minutes!
Fried Okra is the PERFECT crispy, savory appetizer to serve at your next party. Made with okra that is soaked in buttermilk, then tossed in cornmeal and seasoning and fried until it’s golden brown. This okra recipe is a popular dish in the south, along with another favorite of mine, Sausage Balls.
HOW LONG DOES FRIED OKRA LAST?
Fried okra will last in the refrigerator for 2-3 days, but I recommend eating it right away, because it can lose some of its crispiness when stored.
If you want to make fried okra ahead of time, you can follow this recipe up until the flour and breading, then freeze the okra on a baking sheet for about an hour, until frozen. Then place in an airtight plastic bag and store for several months. When you’re ready, you can add the okra straight from the freezer to the fryer.
WHY DOES MY BREADING ALWAYS FALL OFF?
If the breading is falling off your southern fried okra, your oil may not be at the right temperature. Use a thermometer to make sure you are cooking at 350 degrees F.
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HOW DO YOU COOK OKRA WITHOUT IT GOING SLIMY?
Okra has a bad reputation for having a slimy texture, especially if this is your first time making it, but when it’s made right this shouldn’t be the case at all. Try to find fresh okra, and the heat from the oil should cook all of the slime out of the pods.
You should also be sure to dry your okra very well before cooking it, the drier the less slimy, this is also why frozen okra has a tendency to be so slimy when cooked. The frozen okra defrosts and is so wet it goes straight to slimy.
TIPS FOR MAKING FRIED OKRA
- You can trim the okra and cut it into pieces, or just fry the whole trimmed pod. When you trim the okra, you’re cutting off the stem and the tip to avoid the fibrous parts.
- Add extra seasoning to the cornmeal like garlic, onion powder, or cayenne pepper for extra flavor or heat.
- After frying, place the okra on a wire baking rack with paper towels under it to rest. This will allow excess oil to drain off, but keep the deep-fried okra from getting soggy while it sits.
- I like to use a dutch oven to fry these but you can use a deep cast iron skillet if that’s what you have.
- Some recipes use flour only, but a traditional southern fried okra recipe use a cornmeal-flour mixture.
- Try to find pods that are on the smaller side, which are usually softer in texture.
- Okra fries really quickly, it shouldn’t take longer than 3 minutes, so watch it closely.
- 20 okra trimmed and cut into 1/4" slices
- 1/4 cup buttermilk
- 1 large egg beaten
- 1 cup flour
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- vegetable oil for frying
- In one bowl whisk the buttermilk and egg together and soak the okra pieces in it for 13 minutes.
- In a second bowl whisk together the flour, cornmeal, salt and pepper, then set a large dutch oven to heat with 2" of oil to 350 degrees.
- Drain the okra well, then dredge in the cornmeal mixture, remove excess breading and fry until golden brown, about 2-3 minutes.