Description
A classic Southern Fried Okra recipe featuring crispy, golden-brown okra coated in a seasoned cornmeal and flour batter, perfect as a delicious side dish or snack.
Ingredients
Scale
Main Ingredients
- 2 pounds okra (fresh or frozen, cut into 1/2 inch pieces)
- 1/8 cup buttermilk
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1/2 cup cornmeal (yellow or white)
- 2 cups vegetable oil (for frying)
Instructions
- Coat Okra: Drizzle the buttermilk over the okra pieces to lightly moisten them.
- Season Okra: Sprinkle the seasoning salt and ground black pepper evenly over the okra and mix with your hands to thoroughly coat each piece.
- Add Flour: Sprinkle the all-purpose flour over the seasoned okra and mix again with your hands to evenly coat all pieces.
- Mix in Cornmeal: Add the cornmeal to the okra and gently mix to ensure that each piece is coated and not sticking together.
- Heat Oil: Heat the vegetable oil in a deep fryer or heavy-bottomed pot until it reaches 350°F (175°C).
- Fry Okra: Carefully drop the coated okra into the hot oil in small batches, frying for about 3 minutes or until they turn golden brown and crispy.
- Drain Oil: Remove the fried okra with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
- Season to Taste: While still hot, add additional salt if desired.
- Serve and Enjoy: Allow the okra to cool slightly before serving as a tasty side dish or snack.
Notes
- This recipe works well with both fresh and frozen okra; if using frozen, thaw and drain excess moisture before coating.
- Adjust seasoning salt to taste or substitute with Cajun seasoning for a spicy kick.
- Make sure the oil is hot enough to prevent soggy fried okra; 350°F is ideal.
- Do not overcrowd the fryer to allow even cooking and crispiness.
- Leftover fried okra can be reheated in an oven to restore crispness.
Nutrition
- Serving Size: 1/8 of recipe (around 3 ounces)
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
