Description
Classic Southern Fried Okra is a crispy, golden-brown snack or side dish featuring tender okra coated in a seasoned blend of flour and cornmeal, then deep-fried to perfection. This easy-to-make recipe delivers authentic southern comfort food with simple ingredients and quick preparation.
Ingredients
Scale
Main Ingredients
- 2 lbs okra, fresh or frozen, cut into 1/2 inch pieces
- 1/8 cup buttermilk
- 1 tsp seasoning salt
- 1/2 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1/2 cup cornmeal
- 2 cups vegetable oil for frying
Instructions
- Prepare the Okra: Drizzle the buttermilk over the sliced okra pieces. Season the okra with seasoning salt and ground black pepper. Use your hands to mix thoroughly, ensuring the okra is evenly coated.
- Coat with Flour: Sprinkle the all-purpose flour evenly over the okra. Mix again with your hands to distribute the flour coating thoroughly.
- Add Cornmeal: Add the cornmeal to the okra and gently mix to combine, making sure the okra pieces do not stick together and are evenly coated for a crispy texture.
- Heat Oil: Pour the vegetable oil into a deep fryer or heavy skillet and heat it over medium-high heat until hot, ideal for frying.
- Fry the Okra: Carefully add the coated okra pieces to the hot oil in batches to avoid overcrowding. Fry each batch for approximately 3 minutes or until the okra turns a golden brown color and is crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried okra from the oil. Place them onto a paper towel-lined plate to absorb any excess oil.
- Season and Serve: Sprinkle additional salt to taste while the okra is still warm. Allow to cool slightly before serving and enjoy this classic Southern treat!
Notes
- This recipe makes a great side dish or a simple, satisfying snack perfect for any occasion.
- For extra crispiness, use white cornmeal instead of yellow if preferred.
- Make sure the oil is hot enough before frying to avoid greasy okra; 350°F is ideal.
- Use a slotted spoon to drain well to keep the coating crispy.
- If using frozen okra, thaw and pat dry to remove excess moisture before coating.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
