Crispy Southern Fried Okra
A quick and easy Southern snack featuring golden, crispy fried okra with a tender center and a perfectly seasoned cornmeal-flour coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Southern
Ingredients
Scale
- Fresh okra pods, 1 to 2 inches long
- 1 cup buttermilk (240 ml), or milk plus 1 tsp lemon juice as substitute
- 1 cup medium grind cornmeal (120 g)
- ½ cup all-purpose flour (60 g)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil or peanut oil, for frying (about 2 inches deep in pan)
Instructions
- Rinse fresh okra pods and pat dry. Trim stem ends and slice into ½-inch rounds.
- Place sliced okra in a bowl and soak in buttermilk for 10 to 15 minutes.
- In a separate bowl, mix cornmeal, flour, salt, black pepper, garlic powder, and optional cayenne pepper.
- Heat oil in a heavy-bottomed skillet or cast iron pan to 350°F–365°F (175°C–185°C).
- Using a slotted spoon, transfer okra from buttermilk to dredge mixture and coat evenly, shaking off excess.
- Fry okra in batches in hot oil for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
- Remove fried okra with slotted spoon and drain on a wire rack or paper towels. Do not stack.
- Serve warm immediately with extra salt or dipping sauce of choice.
Notes
Pat okra dry before soaking to reduce sliminess. Maintain oil temperature between 350°F and 365°F to avoid greasy or burnt okra. Fry in small batches to prevent sogginess. Use a wire rack to drain for best crispiness. Season immediately after frying.
Nutrition
- Serving Size: About 1 cup (150 g)
- Calories: 220
- Sodium: 350
- Fat: 14
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
Keywords: fried okra, southern fried okra, crispy okra, southern snack, fried vegetable, okra recipe, easy snack, comfort food