Southern Fried Okra

I love my Southern fried okra, with each piece perfectly golden, crispy, and speckled with seasoning. I slice my okra then coat in a cornmeal-based batter, then deep-fried to crunchy perfection. The exterior is crisp while the inside remains tender, showcasing the classic texture contrast that makes this Southern favorite irresistible.

Why Fried Okra Is a Southern Treat?

Southern Fried Okra holds a special place in many southern households because it’s a dish steeped in tradition, passed down from generation to generation. It’s comforting crunch, quick cooking time, and use of simple ingredients make it a go-to recipe for family gatherings, Sunday dinners, or just a comforting snack on a hot afternoon. The crispy texture and savory seasoning capture the soul of Southern cooking and full of flavor.

Southern Fried Okra

Southern Fried Okra is a classic southern comfort food made by coating fresh okra in seasoned cornmeal, then deep-frying until golden and crispy. It’s the perfect appetizer or snack that brings down-home flavor to your table in every bite.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Ingredients

  

• 12 oz to 16 oz Okra
• 1 cup Flour + 2 tablespoon Flour
• 1 cup Corn Meal
• 1 cup Buttermilk
• 2 teaspoon + ½ teaspoon Season Salt
• ½ teaspoon Black Pepper
• 1 Egg
• ½ teaspoon Paprika
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• 2 tablespoon Hot Sauce

Instructions

 

• Rinse the okra under cold water and pat completely dry with paper towels.
• Slice into ½-inch rounds and set aside.
• In a shallow dish, mix 1 cup flour, 1 cup cornmeal 2 teaspoons seasoned salt, black pepper, paprika, onion powder, and garlic powder.
• Toss the okra in 2 tablespoons flour. Sprinkle with season salt and black pepper
• In a large bowl, whisk together the buttermilk, egg, and hot sauce. Mix well.
• Add the sliced okra and stir to coat well. Let it sit for at least 10–15 minutes so the flavor soaks in.
• Remove okra from the buttermilk mixture, shaking off any excess.
• Toss the okra in the flour and cornmeal mixture until fully coated. Do this in batches if needed.
• In a large heavy skillet or deep fryer, heat oil to 350°F (175°C).
• Make sure there’s enough oil to submerge the okra, but do not overfill the pan.
• Fry in small batches to avoid overcrowding.
• Cook for 3–5 minutes, turning occasionally, until golden brown and crispy.
• Use a slotted spoon to transfer the fried okra to a paper towel-lined plate or wire rack to drain excess oil.
• Sprinkle with a pinch of extra seasoned salt while hot if desired.
• Serve hot as a side dish with ranch dressing or spicy mayo and enjoy it solo for a true Southern snack experience.

Video

Recipe Tips

Make sure to dry your okra completely before breading it. The excess moisture can make the coating soggy and cause the oil to splatter. Also, fry in small batches to keep the oil temperature consistent for even crisping.

Keyword comfort food, fried okra, okra recipe, southern food, southern fried okra

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