Fried Okra: Little Bites of Southern Comfort

This fried okra gets a buttermilk soak and a seasoned cornmeal coating before hitting the hot oil for that perfect golden crunch. It’s the kind of side dish that mysteriously disappears before everyone gets to the table.

Fried Okra

Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes

• 

• 

• 

• 

• 

• 

• 

• 
• 
• 
• 
• 
• 
• 

Ingredients

• 10–12 okra pods

• 1 cup yellow cornmeal

• 1/4 cup all-purpose flour

• 2 tablespoons cornstarch

• 1/2 teaspoon salt, plus more for sprinkling

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 cup buttermilk

• Vegetable oil, for frying

Equipment

• Heavy pot, Dutch oven, or deep cast-iron skillet

• Candy or sugar thermometer

• Spider strainer or metal slotted spoon

• 2 medium bowls

• Paper towel-lined baking sheet

Instructions

1. Heat the oil. Add about 2 inches of vegetable oil to a heavy pot, Dutch oven, or deep cast-iron skillet. Heat to 350–360°F, using a candy or sugar thermometer to monitor the temperature.

2. Prep the okra. Wash the okra and pat it completely dry with paper towels. Cut off both ends, then slice the okra into approximately 1/2-inch rounds.

3. Make the coating. In a medium bowl, combine the cornmeal, flour, cornstarch, salt, pepper, garlic powder, and onion powder. Mix well and set aside.

4. Soak the okra. Place the sliced okra in the buttermilk, making sure every piece is coated.

5. Dredge. Let the excess buttermilk drip off, then transfer the okra to the cornmeal mixture. Toss gently until all of the pieces are thoroughly coated and separated.

6. Fry in batches. Using a spider strainer, carefully place several pieces of okra into the hot oil. Do not overcrowd the pot. Too much okra at once can cause the oil to bubble over and will drop the temperature too quickly.

7. Keep it moving. Gently move the okra around with the strainer to keep the pieces from sticking together and to help them brown evenly.

8. Fry until golden brown, about 4–5 minutes. You're looking for a rich golden color similar to peanut butter.

9. Drain and season. Remove the fried okra with the spider strainer and place it on the paper towel-lined baking sheet. Immediately sprinkle with a little additional salt while it's still hot.

10. Repeat. Continue monitoring the oil temperature and allow it to return to 350–360°F between batches. Repeat until all of the okra is fried.

11. Let it cool slightly and enjoy!

One very important final step: I know it's tempting, but please refrain from popping a piece into your mouth immediately. Unless you plan to share some with the EMT you'll have to call. 😉 That okra is basically carrying a tiny molten lava core for the first few minutes.

Make It a Family Affair 👨‍🍳

Create an okra prep assembly line! One person cuts the okra, one swishes it through the buttermilk, one handles the cornmeal coating, and everyone gathers around when it's time to eat.

One person cuts. One person dips. One person dredges. Everyone eats!