Fried Okra

Crispy Southern-Style Fried Okra

This recipe makes crispy, flavorful fried okra with a crunchy cornmeal coating and tender, slightly sweet okra inside.

Ingredients

For the okra

• 500 g (about 1 lb) fresh okra
• 1 cup buttermilk
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp cayenne pepper, optional

For the coating

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne pepper, optional

For frying

• 4–6 cups neutral oil such as vegetable, canola, or peanut oil
• Extra salt for seasoning after frying

Preparation

1. Wash and dry the okra

   Rinse the okra thoroughly and, most importantly, dry it very well with paper towels. Excess moisture can make the coating fall off and can also increase splattering during frying.

2. Cut the okra

   Trim off the stems and slice the okra into roughly ½-inch (1–1.5 cm) rounds.

3. Make the buttermilk mixture

   In a large bowl, whisk together:

   • buttermilk
   • egg
   • salt
   • black pepper
   • garlic powder
   • paprika
   • cayenne, if using

   Add the sliced okra and toss until everything is well coated. Let it sit for 15–20 minutes. This helps season the okra and gives the coating something to adhere to.

4. Prepare the dry coating

   In another bowl, combine the cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

5. Coat the okra

   Remove a handful of okra from the buttermilk mixture, allowing excess liquid to drip off. Add it to the cornmeal mixture and toss thoroughly.

   Press the coating gently onto the pieces so it sticks well. Shake off excess coating and place the coated okra on a plate or baking sheet.

   Tip: Don’t coat all the okra too far in advance. Coating it in batches keeps the cornmeal mixture from becoming wet and gummy.

Frying

6. Heat the oil

   Pour about 1½–2 inches of oil into a heavy-bottomed skillet or Dutch oven.

   Heat to 350–365°F (175–185°C).

   If you don’t have a thermometer, drop a tiny amount of coating into the oil. It should immediately sizzle and rise to the surface without burning.

7. Fry in batches

   Carefully add the coated okra, making sure not to overcrowd the pan.

   Fry for approximately 3–5 minutes, turning occasionally, until the pieces are deep golden brown and crispy.

8. Drain

   Remove with a slotted spoon and place on a wire rack or paper towels.

   Immediately sprinkle with a little salt while the okra is still hot.

9. Repeat

   Bring the oil back to around 350–365°F between batches and continue frying.

How to make it extra crispy

• Dry the okra thoroughly before slicing.
• Use a cornmeal + flour combination rather than flour alone.
• Don’t overcrowd the pan; this lowers the oil temperature.
• Keep the oil around 350–365°F.
• Drain fried okra on a wire rack when possible rather than stacking it on paper towels.
• Serve immediately—the coating gradually loses its crunch as it sits.

Serving ideas

Fried okra is excellent with:

• Ranch dressing
• Remoulade sauce
• Spicy mayo
• Hot sauce
• Ketchup
• A squeeze of fresh lemon

It also makes a great side dish alongside fried chicken, barbecue, mashed potatoes, cornbread, or beans and rice.

Yield: about 4 servings
Prep: 20 minutes + 15–20 minutes soaking
Frying: 15–20 minutes, depending on batch size