Southern Fried Okra
Southern Fried Okra is a classic dish from the Southern United States, known for its crispy texture and flavorful seasoning. This dish is perfect as a side or appetizer and offers a delightful crunch with every bite.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 set measuring cups and spoons
- 1 large skillet or frying pan
- 1 slotted spoon or tongs
- 1 paper towels for draining
Ingredients
- 1 pound fresh okra, sliced into ½-inch pieces
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- to taste none salt
- to taste none pepper
- about cups vegetable oil for frying approximately 2 cups
Instructions
- Wash and slice the okra into ½-inch pieces. Set aside.
- In a large mixing bowl, pour the buttermilk over the sliced okra and stir to coat. Allow it to marinate for about 10 minutes.
- In another bowl, combine the cornmeal, flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Mix well.
- Heat the vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
- Using a slotted spoon, remove the okra from the buttermilk, letting the excess drip off. Dredge the okra pieces in the cornmeal mixture, ensuring they are evenly coated.
- Carefully place the coated okra into the hot oil in small batches to avoid overcrowding. Fry for about 2-3 minutes per batch, or until they are golden brown and crispy.
- Use a slotted spoon or tongs to remove the fried okra from the oil and place them on a paper towel-lined plate to drain excess oil.
- Continue frying the remaining okra in batches until all are cooked. Serve hot.
Notes
For extra flavor, you can add additional seasonings to the cornmeal mix, such as onion powder or freshly chopped herbs.
Pair the fried okra with dipping sauces like ranch or hot sauce for added enjoyment.
Store any leftovers in an airtight container in the refrigerator for up to 2 days; however, they are best enjoyed fresh.