Southern Fried Okra Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/southern-fried-okra-recipe/
