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.
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.
