Southern Fried Okra Recipe

Introduction

Southern fried okra is a crispy, flavorful snack or side dish that’s beloved in the South. This recipe features perfectly seasoned okra coated in a crunchy cornmeal batter and fried until golden brown. It’s easy to make and incredibly satisfying.

Ingredients

• 1 pound fresh okra (rinsed and patted dry with paper towels)
• 1/4 cup buttermilk (whole or lowfat)
• 1 large egg
• 1 teaspoon hot sauce (such as Louisiana or Frank’s RedHot)
• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Oil for frying (enough to fill about 3 inches of your pot)

Instructions

1. Step 1: Slice the okra into about 3/4-inch pieces, discarding the stems and skinny tips.
2. Step 2: Heat 3 inches of oil in a 5 to 6-quart Dutch oven over medium-high heat until it reaches 375°F. Once heated, reduce heat to medium to maintain the temperature.
3. Step 3: In a bowl, whisk together the egg, buttermilk, and hot sauce.
4. Step 4: In a separate bowl, combine cornmeal, flour, salt, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
5. Step 5: Working in small batches, dip okra pieces into the buttermilk mixture. Use a slotted spoon to lift them out, allowing excess liquid to drain.
6. Step 6: Transfer the okra to the cornmeal mixture and toss by hand to coat evenly.
7. Step 7: Shake off excess breading and carefully drop the okra into the hot oil. Fry for 2-3 minutes until golden and crispy.
8. Step 8: Remove the fried okra with a slotted spoon and place on paper towels to drain. Repeat with remaining okra.
9. Step 9: Serve immediately with ketchup or remoulade for dipping.

Tips & Variations

• For extra crispiness, let the coated okra rest for 5 minutes before frying to allow the breading to set.
• Use spicy hot sauce or add more cayenne for a kick of heat.
• Try substituting buttermilk with plain yogurt thinned with a little milk.
• If you don’t have a thermometer, test oil readiness by dropping a pinch of cornmeal in; it should sizzle immediately.

Storage

Fried okra is best enjoyed fresh for maximum crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to help restore crispness instead of using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen okra for this recipe?

Frozen okra tends to be softer and wetter, which can affect the breading’s texture. Fresh okra works best for crisp fried results.

What oil is best for frying okra?

Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil. These handle the frying temperature well without imparting extra flavor.

Southern Fried Okra Recipe

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★★★★★

4.6 from 98 reviews

Southern Fried Okra is a crispy, flavorful classic Southern side dish. Fresh okra slices are dipped in a tangy buttermilk and hot sauce mixture, then coated in a seasoned cornmeal and flour breading before being perfectly fried to golden brown perfection. This dish offers a delightful crunch with a touch of smoky, spicy seasoning—a perfect accompaniment to any Southern meal or a tasty snack on its own.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

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Okra Preparation

• 1 pound fresh okra (rinsed and patted dry with paper towels)

Wet Mixture

• 1/4 cup buttermilk (whole or lowfat)
• 1 large egg
• 1 teaspoon hot sauce (such as Louisiana or Frank’s RedHot)

Breading Mixture

• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)

For Frying

• 3 inches of vegetable oil (for frying)

Instructions

1. Slice the Okra: Prepare the okra for frying by slicing them into about 3/4 inch pieces. Discard the stems and skinny tips to ensure uniform cooking and a pleasant texture.
2. Heat the Oil: In a 5 to 6-quart Dutch oven, heat 3 inches of vegetable oil over medium-high heat until it reaches 375°F. Once it reaches the temperature, reduce the heat to medium to maintain steady frying heat.
3. Prepare Mixtures: Whisk together the egg, buttermilk, and hot sauce in a medium-sized bowl. In another bowl, whisk the cornmeal, flour, salt, smoked paprika, garlic powder, onion powder, and cayenne pepper together to create the breading mixture.
4. Coat the Okra: Working in small batches, dip the sliced okra in the buttermilk mixture, then transfer using a slotted spoon to allow excess liquid to drain. Next, coat the okra thoroughly in the seasoned cornmeal and flour mixture, pressing lightly to ensure full coverage.
5. Fry the Okra: Carefully drop the coated okra pieces into the hot oil in small batches. Fry for 2 to 3 minutes until they turn golden brown and crispy. Use a slotted spoon to remove the okra and place them on a paper towel-lined plate to drain excess oil.
6. Serve: Repeat the breading and frying process with the remaining okra. Serve the fried okra immediately with ketchup or remoulade for dipping to enjoy the best crispiness and flavor.

Notes

• Ensure okra is completely dry before slicing to prevent excessive mucus and sogginess.
• Maintain consistent oil temperature around 350-375°F for even frying.
• Do not overcrowd the frying pan to avoid temperature drops and soggy okra.
• Use a slotted spoon for draining and transferring okra to keep the breading intact.
• Serve immediately for the best texture; leftover okra can become soft upon standing.

Keywords: Southern fried okra, crispy okra, fried okra recipe, Southern side dish, cornmeal breaded okra