Southern Fried Okra

This classic Southern Fried Okra is a crispy, crunchy side dish that takes less than 20 minutes to prepare. It’s the perfect addition to any Southern meal or a great snack to enjoy with your favorite dipping sauce. The combination of cornmeal and flour creates a satisfying coating while the buttermilk adds a tangy richness that makes the okra pop with flavor. Whether paired with fried chicken or served on its own, this recipe will quickly become a kitchen favorite.

I first made this when I wanted a true taste of the South and now it’s a regular side dish that everyone requests at family dinners

Ingredients

• Fresh okra: Fresh okra pods for the best crisp texture if using frozen thaw thoroughly and pat dry to avoid sogginess
• Buttermilk: Buttermilk adds tang and helps the coating stick while tenderizing the okra quality buttermilk is worth the splurge
• Garlic salt, onion powder, paprika, and black pepper: Create a flavorful blend that complements the okra’s natural taste
• All purpose flour: All purpose flour is the base for the breading choose unbleached flour for a fresher flavor
• Fine yellow cornmeal: Fine yellow cornmeal provides crunch and authentic Southern texture look for stone ground for the best quality
• Peanut oil: Peanut oil is ideal for frying because it has a high smoke point and adds a subtle flavor

Instructions

Slicing the Okra:

Wash the okra pods and trim the stems. Cut into half inch thick slices to ensure even frying and a perfect bite size. Fresh okra works best for a crunchy texture but if using frozen make sure to thaw and dry completely.

Marinating in Buttermilk:

Place the sliced okra in a large bowl. Add buttermilk along with garlic salt and black pepper. Stir well so each piece gets coated this tenderizes the okra and prepares it for breading.

Mixing the Breading:

In a large zip top bag combine the all purpose flour fine yellow cornmeal garlic salt onion powder paprika and black pepper. Zip the bag and shake thoroughly to mix the dry ingredients well ensuring an even coating later.

Coating the Okra:

Working in small batches transfer about a quarter cup of the okra from the buttermilk mixture into the breading bag. Zip the bag again and toss the okra so every slice is thoroughly coated with the flour and cornmeal blend.

Preparing for Frying:

Place a wire rack over a baking sheet and remove the coated okra with tongs arranging them in a single layer. This allows excess coating to fall off and prevents clumping during frying.

Heating the Oil:

Pour peanut oil into a deep fryer or large Dutch oven so it is about two inches deep. Heat the oil to 375 degrees Fahrenheit. Monitor the temperature carefully to avoid burning the coating.

Frying the Okra:

Add about a dozen pieces of the coated okra to the hot oil. Fry for 3 to 4 minutes or until golden brown and crispy. Use tongs to turn if needed for even browning. Do not overcrowd the pan to maintain oil temperature.

Draining and Serving:

Remove the fried okra with a slotted spoon and place on a paper towel lined plate to drain excess oil. Serve immediately for the best crunch with ranch dressing garlic aioli remoulade or your favorite dipping sauce.

I love how the buttermilk tenderizes the okra and adds a subtle tang that balances the crunchy coating. One of my fondest memories with this dish is a family cookout where this fried okra disappeared almost as fast as the grilled ribs. It’s always a crowd pleaser.

Storage Tips

Store leftover fried okra in an airtight container in the refrigerator for up to three days. Reheat in a hot oven or air fryer to bring back the crispiness. If you want to freeze it place cooked okra in a freezer safe container and keep it for up to five months. You can also freeze the breaded okra before frying just add a couple of extra minutes to the cooking time when frying from frozen.

Ingredient Substitutions

If you cannot find fresh okra frozen sliced okra works well but must be thawed and thoroughly dried to avoid soggy fried okra. For the coating white cornmeal is a fine alternative to yellow cornmeal. If peanut oil is not an option use vegetable canola or sunflower oil which also have high smoke points suitable for frying. For seasoning feel free to experiment with spices like Cajun seasoning Old Bay smoked paprika or even a pinch of cayenne for heat.

Serving Suggestions

Fried okra is fantastic alongside Southern staples like fried chicken ribs or pulled pork. It also pairs well with creamy sides like macaroni and cheese or collard greens. Serve it with dipping sauces like ranch garlic aioli or a spicy remoulade. It also makes a delicious appetizer or snack with chilled beverages on a warm day.

Serve immediately for the best crunch and enjoyment. This fried okra is a simple crowd pleaser.

Common Recipe Questions

→ Can I use frozen okra?

Yes, frozen okra can be used but must be fully thawed and patted dry to avoid sogginess before coating and frying.

→ What seasonings work well with this fried okra?

Popular options include Old Bay, Cajun, creole, smoked paprika, chipotle powder, and cayenne pepper for added spice and depth.

→ Which sauces complement fried okra best?

Ranch dressing, garlic aioli, remoulade, and chipotle mayo are great choices, though it’s tasty served plain as well.

→ What dishes pair well alongside fried okra?

It’s excellent with fried chicken, ribs, pork tenderloin, macaroni and cheese, or collard greens for a hearty southern meal.

→ Can I fry okra in oils other than peanut oil?

Yes, vegetable, canola, and sunflower oils are suitable alternatives though peanut oil offers a high smoke point ideal for frying.

→ Is it possible to cook fried okra in an air fryer?

Yes, air frying is an option for a lighter version; coat the okra, spray lightly with oil, and cook at 375°F for 10-12 minutes.

→ How should leftover fried okra be stored?

Store in an airtight container in the refrigerator up to 3 days, reheat in fryer or oven, or freeze for up to 5 months.