Southern Fried Okra (Printer-Friendly)
Crispy fried okra with southern spices, ideal as a side dish or appetizer, made quickly and easily.
# What You'll Need:
→ Vegetables
01 -
2 cups fresh okra, sliced into ½-inch pieces
→ Dairy
02 -
1 cup buttermilk
→ Dry Ingredients
03 -
½ cup all-purpose flour
04 -
½ cup fine yellow cornmeal
05 -
1 teaspoon garlic salt
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
½ teaspoon black pepper
→ Oils
09 -
Vegetable oil or peanut oil, enough for 2-inch deep frying
# Steps to Follow:
01 -
Slice fresh okra into ½-inch pieces and place in a large bowl.
02 -
Add buttermilk, garlic salt, and black pepper to the okra. Stir to coat evenly.
03 -
In a large resealable plastic bag, add flour, cornmeal, garlic salt, onion powder, paprika, and black pepper. Seal and shake to combine thoroughly.
04 -
Add ¼ cup of marinated okra at a time to the bag with dry mixture. Seal and shake to evenly coat each piece. Allow excess buttermilk to drip off before coating.
05 -
Place a wire rack over a baking sheet. Remove coated okra from the bag using tongs and arrange on the rack to allow excess coating to fall off.
06 -
Heat vegetable or peanut oil in a deep fryer or heavy pot to 375°F (190°C), filling the vessel to about 2 inches deep.
07 -
Fry okra in batches of about 12 pieces, cooking for 3 to 4 minutes until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain excess oil.
08 -
Serve immediately with ranch dressing or preferred dipping sauce.
# Extra Suggestions:
01 -
For a crispier result, ensure okra is well dried before marinating and frying.
02 -
Oil temperature should be maintained at 375°F (190°C) to achieve optimal crispiness without greasiness.