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Bring the comfort of Southern cooking to your kitchen with this crispy fried okra! It features soft okra pieces coated in a buttermilk breading that are fried to golden brown perfection. You won’t be able to stop at one!
Southern cooking is all about comfort food. Hearty, home-cooked dishes that you won’t be able to resist piling onto your plate! Need more great recipes to try? Try some homemade grits or hush puppies!
Classic Southern Fried Okra
The south is all about the deep fryer, and Okra is a cornerstone of any Southern dish. Combine the two, and you have the best hearty appetizer! If you go over to someone’s house, you’ll probably have fried catfish and okra. Maybe some hush puppies too if you’re lucky.
If you’ve never had it, you seriously need to try fried okra! It’s a Southern treat that’s too good to miss. It’s got tender okra slices coated in a crunchy, golden buttermilk batter, fried to perfection. No sliminess here, just pure deliciousness! They’re so irresistible, you won’t able to stop munching on them.
Fried Okra Ingredients
We’ve got a lineup of simple yet scrumptious ingredients that’ll turn this Southern classic into your new favorite dish. Check out the recipe card below for measurements!
- Okra Pods: These green goodies are sliced up and fried to crispy perfection. Crunchy on the outside, tender on the inside – it’s a flavor combo you’ll love.
- One Egg: Helps the coating stick to the okra like glue.
- Buttermilk: Adds a tangy kick and richness to the batter. So darn good!
- All-Purpose Flour: The base of the batter that gets everything coated and ready to fry.
- Cornmeal: Gives that extra crunch we all crave.
- Salt: Simple, yet essential for bringing out all the flavors.
- Black Pepper: Adds a little kick and depth to the dish.
- Cumin: Brings in warm, aromatic goodness for a flavor boost.
- Garlic: Gives the fried okra some savory magic.
- Cayenne Pepper: For the brave souls who like it spicy!
- Vegetable Oil: So you can fry the okra to golden perfection!
Let’s Get Cookin!
Even though you need to deep fry your okra, it’s actually pretty easy! You’re going to love the crunchy on the outside, tender on the inside goodness that you create.
- Prep Okra: Wash and de-stem all the okra, cut them into ½ inch disks.
- Egg Mixture: In a medium bowl whisk together the egg and buttermilk. Then toss the cut okra into the bowl and mix to coat all the okra.
- Soak: Cover the bowl of okra and allow it to soak for about 5 minutes.
- Prepare Batter: While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne pepper.
- Remove From Egg Mixture: Once the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing the excess liquid to drip off.
- Coat: Place the drained okra into the bowl of flour and then toss to coat.
- Heat Oil: In a large skillet, heat up ¾ inch of vegetable oil over medium high heat.
- Fry: Once the oil is hot, carefully place the battered okra into the pan, you will need to work in batches. Cook the okra until they are golden brown on all sides, about 4-5 minutes.
- Strain: Remove the fried okra from the oil using a spider strainer or slotted spoon and then place them onto a plate lined with paper towels to soak up excess oil.
- Cool and Serve: Allow the okra to cool for a few minutes and then serve with your favorite sauce!
Cooking Tips
Before you dive into frying up that irresistible batch of okra, let me share some handy tips to ensure your fried okra turns out just right! These little tricks will have you serving up golden, crispy goodness that’ll have everyone coming back for more.
- Check if Your Oil is Hot Enough: To check if oil is ready to start frying, I like to take a wooden toothpick or skewer and submerge it into the oil partially, if the oil is ready it should develop bubbles around the toothpick or skewer.
- Adjust the Spice: If you want more heat in your fried okra you can add additional cayenne pepper, or remove it if you want no heat.
- Don’t Crowd the Pan: Fry in batches, don’t overcrowd the pan. Give each piece enough space to cook evenly and get that golden goodness.
Storing Leftovers
I recommend enjoying your fried okra fresh if you can, but it can also be stored and enjoyed later. Keep it in an airtight container for a day or two in the fridge!
To Reheat: Use an air fryer or oven so your fried okra stays nice and crispy. 10 minutes at 375 degrees Fahrenheit should do the trick!
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Wash and de-stem all the okra, cut them into ½ inch disks.
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In a medium bowl whisk together the egg and buttermilk. Toss the cut okra into the bowl and mix to coat all the okra.
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Cover the bowl of okra and allow it to soak for about 5 minutes.
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While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne pepper.
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Once the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing the excess liquid to drip off.
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Place the drained okra into the bowl of flour and toss to coat.
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In a large skillet, heat up ¾ inch of vegetable oil over medium high heat.
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Once the oil is hot, carefully place the battered okra into the pan, you will need to work in batches. Cook the okra until they are golden brown on all sides, about 4-5 minutes.
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Remove the fried okra from the oil using a spider strainer or slotted spoon and place them onto a plate lined with paper towels to soak up excess oil.
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Allow the okra to cool for a few minutes and serve with your favorite sauce!
Serves: 8
Calories128kcal (6%)Carbohydrates24g (8%)Protein5g (10%)Fat2g (3%)Saturated Fat0.5g (3%)Polyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.003gCholesterol21mg (7%)Sodium312mg (13%)Potassium246mg (7%)Fiber3g (12%)Sugar1g (1%)Vitamin A504IU (10%)Vitamin C13mg (16%)Calcium65mg (7%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
