Southern Fried Okra (Printer-Friendly)
Crispy southern-style fried okra with a flavorful cornmeal and spice coating for a satisfying crunch.
# What You’ll Need:
→ Vegetables
01 -
12 ounces fresh okra pods, sliced into ½ inch pieces
→ Dairy
02 -
120 milliliters buttermilk
→ Dry Ingredients
03 -
60 grams all-purpose flour
04 -
60 grams fine yellow cornmeal
05 -
1 teaspoon garlic salt
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
½ teaspoon ground black pepper
→ Oils
09 -
480 milliliters peanut oil (or vegetable oil for frying)
# Steps to Follow:
01 -
Slice okra into ½ inch pieces and place in a large bowl.
02 -
Add buttermilk, garlic salt, and ground black pepper to the okra. Stir to combine evenly.
03 -
In a large sealable plastic bag, combine flour, cornmeal, garlic salt, onion powder, paprika, and black pepper. Seal and shake to mix thoroughly.
04 -
Add okra to the bag in batches of approximately ¼ cup, allowing excess buttermilk to drip off. Seal and shake to coat each batch evenly with the dry mixture.
05 -
Remove coated okra pieces one by one using tongs and place on a wire rack set over a tray to allow excess coating to fall off.
06 -
Pour peanut oil into a deep fryer or heavy pot to reach 2 inches deep. Heat oil to 375°F (190°C).
07 -
Fry okra in batches of about 12 pieces for 3 to 4 minutes, or until golden brown and crisp. Avoid overcrowding the pan.
08 -
Remove okra with a slotted spoon and drain on paper towels to absorb excess oil.
09 -
Serve immediately with ranch dressing or preferred dipping sauce.
# Helpful Hints:
01 -
For best results, use fresh okra and ensure it is thoroughly dried to achieve a crispier texture.
02 -
Frozen okra may be used if fully thawed and patted dry before coating.