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Fried okra is a Southern classic that's crispy, flavorful, and downright addictive. Perfect for a quick snack or a side dish, this recipe combines cornmeal and buttermilk to create a crunchy coating that makes each bite irresistible. Whether you're a seasoned cook or just starting out, this easy-to-follow recipe will have you frying up golden-brown okra in no time. Let's get cooking!
Fried Okra Recipe
Ingredients:
- 1 pound sliced okra
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 2 cups for frying vegetable oil
Instructions:
- Heat the oil in a frying pan over medium heat.
- In a mixing bowl, combine cornmeal, flour, salt, and pepper.
- Dip the sliced okra in buttermilk, then coat with the cornmeal mixture.
- Fry the okra in batches until golden brown, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
What You Will Need for This Dish
Read more: Okra Casserole Recipe
What you will need to make fried okra
- Okra: Provides a unique texture and flavor, essential for the dish's crispy exterior and tender interior.
- Cornmeal: Adds a crunchy coating, giving the okra its signature crispy texture.
- All-purpose flour: Helps the cornmeal adhere to the okra, ensuring an even, crispy coating.
- Buttermilk: Acts as a binding agent, helping the cornmeal mixture stick to the okra while adding a slight tang.
- Vegetable oil: Necessary for frying, it ensures the okra cooks evenly and achieves a golden, crispy finish.
Essential Tools and Instruments
What tools/instruments will be needed to make fried okra
- Frying pan: Essential for cooking the okra evenly and achieving a crispy texture.
- Mixing bowl: Needed to combine the cornmeal mixture and coat the okra.
- Slotted spoon: Useful for removing fried okra from hot oil without excess grease.
- Paper towels: Helps drain excess oil from the fried okra, keeping it crispy.
Fried Okra Recipe
Ingredients:
Main Ingredients
- 1 pound okra sliced
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 2 cups vegetable oil for frying
Instructions:
- 1. Heat the oil in a frying pan over medium heat.
- 2. In a mixing bowl, combine cornmeal, flour, salt, and pepper.
- 3. Dip the sliced okra in buttermilk, then coat with the cornmeal mixture.
- 4. Fry the okra in batches until golden brown, about 3-4 minutes per batch.
- 5. Remove with a slotted spoon and drain on paper towels. Serve hot.
Notes:
Read more: Egyptian Okra Stew Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Slice okra and mix cornmeal coating.
- Store coated okra in an airtight container.
- Refrigerate up to 24 hours before frying.
Freezing Instructions
- Slice and coat okra as usual.
- Lay coated okra on a baking sheet.
- Freeze until solid, about 2 hours.
- Transfer frozen okra to a freezer bag.
- Store up to 3 months.
- Fry directly from frozen, adding a couple of extra minutes.
Did you know that okra contains a natural thickening agent called mucilage? This makes it perfect for stews and soups, as it helps to create a rich, hearty texture.
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