Crispy Fried Okra

Fried okra in a white dish with a wooden spoon, white salt and pepper shakers and a green kitchen towel in the photo.

5 from 4 votes

Crispy Southern Fried Okra is served as a side dish or appetizer in the south. It's crispy, crunchy and fried till golden brown. Delicious!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 133kcal

Author: Gina Abernathy

Ingredients

1 pound okra sliced into rounds
1 cup buttermilk
1 cup flour
½ cup cornmeal
1 teaspoon pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper optional
oil for frying

Instructions

Prep the okra. Wash okra and cut off ends. Slice into 1/2 inch rounds.
Soak in buttermilk. In a small bowl, add buttermilk and okra. Allow to soak for a few minutes.
Mix the dry ingredients. In a shallow dish, mix together flour, cornmeal, and seasonings.
Heat your oil. In a deep fryer, preheat the oil. (see notes below)
Dredge the okra. Working in batches, drain the okra and transfer to the cornmeal mix, coating well.
Fry until golden. Place okra in the hot oil and fry until golden brown. This usually takes 3-4 minutes per batch. Do not overcrowd your fryer. **Tip--You will know your oil is ready when you drop a piece of okra into the oil. If it sizzles, it's ready.
Drain and season. Once the okra is golden brown, Remove it from the fryer to a paper towel-lined plate. Add more salt if desired. Let cool for a few minutes before eating.
Serve immediately.

Notes

Oil Temp: You will know your oil is ready when you drop a piece of okra into the oil. If it sizzles, it's ready.

Use fresh okra whenever possible: Fresh okra is the best option.

Keep Warm: To keep the okra warm between batches, place the tender-fried okra on a baking sheet and keep it in a warm oven.

To keep the okra from being too greasy: Drain the fried okra on paper towels to absorb excess oil. Additionally, ensure the oil is at the correct temperature to prevent excessive oil absorption.

Nutrition