Fried Okra is the kind of Southern side dish that crackles the moment you bite into it — crispy, golden, and tender inside, with that unmistakable garden-fresh flavor. It’s simple, comforting, and deeply nostalgic, the kind of food that shows up next to fried chicken, tomatoes, and cornbread. One handful feels like summertime and home.
Ingredients
1 lb fresh okra, sliced into 1/2-inch pieces
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Oil for frying
Instructions
Wash and dry the okra, then slice into pieces.
Place sliced okra in a bowl and pour buttermilk over it. Let soak 10–15 minutes.
In another bowl, mix cornmeal, flour, salt, pepper, paprika, and garlic powder.
Heat oil in a deep skillet over medium heat to about 350°F (175°C).
Drain okra from buttermilk, letting excess drip off.
Dredge okra in the cornmeal mixture, coating well.
Fry in batches for 2–3 minutes, stirring gently, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot with a sprinkle of salt.
Leave a Comment