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This southern fried okra is a crisp and flavorful side that has earned a special spot at my family’s table. It comes together quickly and manages to perfectly balance that distinctive okra texture with a crunchy coating. Whether it’s alongside fried chicken or lentil stew, it’s a dish that always leaves everyone reaching for seconds.
I first made this recipe during a weekend cookout and it instantly became the star of the meal. Now it is a go to whenever I want something quick and comforting, especially for friends who are hesitant about okra.
Ingredients
- Fresh okra pods: fresh pods provide the best crunch. Choose firm, bright green okra with no soft spots. If using frozen, be sure to thaw and dry thoroughly to keep it from getting soggy
- Buttermilk: key to tenderizing the okra and adding flavor. If you don’t have buttermilk, regular milk can work but won’t give the same tang or crust adhesion
- Garlic salt, onion powder, paprika, black pepper: the backbone of the spicy savory seasoning. Use fresh spices for the best aroma and vibrancy
- All purpose flour: the dry base for the breading, avoid self rising flour to keep the coating from puffing too much
- Fine yellow cornmeal: adds extra crunch and traditional texture fine ground cornmeal is best for an even coating, white cornmeal is a fine substitute
- Peanut oil: high smoke point oil ideal for frying, can substitute vegetable or canola oil if needed
Instructions
- Slicing the Okra:
- Cut fresh okra pods into half inch slices. Aim for uniform pieces to ensure even cooking and consistent crunch. Place sliced okra in a large mixing bowl.
- Marinating in Buttermilk:
- Pour buttermilk over the sliced okra. Add garlic salt and black pepper, then stir gently to coat everything. This soak will tenderize the okra and help the coating stick better while adding flavor.
- Preparing the Coating Mix:
- In a large zip top bag, combine all purpose flour, fine yellow cornmeal, garlic salt, onion powder, paprika, and black pepper. Seal the bag and toss to mix the dry ingredients thoroughly.
- Coating the Okra:
- Working in batches, transfer about a quarter cup of marinated okra into the bag with the dry mixture. Seal and shake the bag well until the okra pieces are evenly coated. This step ensures a crispy coating all around.
- Draining and Arranging:
- Use tongs to remove the coated okra from the bag and place the pieces on a wire rack set over a baking sheet. This helps any excess breading fall off and prevents sogginess.
- Heating the Oil and Frying:
- Add enough peanut oil to a deep fryer or heavy pan to reach about two inches deep. Heat the oil to 375 degrees Fahrenheit. Fry the okra in batches of about a dozen pieces, cooking for three to four minutes each batch until golden and crispy. Use a slotted spoon to remove the okra and drain on paper towels.
- Serving:
- Serve the fried okra immediately while hot and crunchy. Pair with ranch dressing, garlic aioli, or your favorite dipping sauce for extra flavor.
Okra is a vegetable I grew up loving mostly because of how it was cooked at family gatherings. The fried variety holds special memories of sharing food and stories on warm evenings with my grandparents. I treasure the moment when the golden okra came out of the fryer because it meant dinner was ready and everyone was together.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat in a fryer, air fryer, or oven to regain crispiness. You can freeze either raw coated okra or cooked okra for up to five months. No need to thaw before frying from frozen, just add a few extra minutes to the cook time.
Ingredient Substitutions
If you cannot find buttermilk, fill a cup with regular milk and stir in a tablespoon of lemon juice or vinegar, then let it sit for five minutes as a quick substitute. White cornmeal is a fine alternative to yellow. For oil, vegetable, canola, or sunflower oils work well if you want to avoid the expense of peanut oil.
Serving Suggestions
This fried okra pairs beautifully with fried chicken, pulled pork, ribs, or macaroni and cheese. It also makes a fun snack with dipping sauces like remoulade, chipotle mayo, or ranch. For a lighter dinner, serve alongside a fresh green salad.
Enjoy this Southern fried okra hot for the best crunch. It’s an easy crowd pleaser that pairs well with many classic sides.
Common Questions About Recipes
- → Can I use frozen okra?
Yes, frozen okra works well if fully thawed and patted dry before coating and frying.
- → What seasonings can I add?
Try Old Bay, Cajun, creole seasoning, smoked paprika, chipotle powder, or cayenne to customize flavors.
- → Which sauces complement fried okra?
Ranch, garlic aioli, remoulade, or chipotle mayo are excellent dipping options, though it’s tasty on its own.
- → What dishes pair well with this fried okra?
It pairs beautifully with fried chicken, ribs, macaroni and cheese, pork tenderloin, or collard greens.
- → Is peanut oil necessary?
No, vegetable, canola, or sunflower oil can be used, but peanut oil offers a higher smoke point.
- → Can I use an air fryer to prepare this?
Yes, air frying is possible with olive oil spray, but it produces a lighter crust compared to deep frying.
- → How should leftovers be stored?
Store in an airtight container in the fridge up to 3 days, and reheat in the fryer or oven for best texture.