Side · Snack
Southern Fried Okra
Bite-size okra coated in seasoned cornmeal and pan-fried until golden and crunchy.
⏱ 30 min (15 min prep, 15 min cooking)
🍽 Serves 4 · about 3/4 cup
quickkid friendly
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Okra
- 1 lb Okra, stems trimmed, sliced 1/2 inch thick
- ½ cup Buttermilk
Coating
- ¾ cup Yellow cornmeal
- ¼ cup All-purpose flour
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
- ⅛ tsp Cayenne pepper (optional)
For frying
- ½ cup Canola oil
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy skillet (cast iron works well), 2 shallow bowls, slotted spoon, paper towels.
- Toss the okra with the buttermilk in a bowl. Mix the cornmeal, flour, salt, pepper and cayenne in another.
- Lift the okra out a handful at a time, let the extra buttermilk drip off, and toss in the cornmeal mix until coated.
- Heat the oil in a large heavy skillet over medium-high heat until it shimmers (about 350°F). Fry the okra in two batches, turning now and then, until golden brown and crisp, 5 to 7 minutes.
- Drain on paper towels and sprinkle with a pinch of salt. Serve hot.
Make aheadSlice the okra up to 1 day ahead. Fried okra is best fresh; leftovers keep 2 days.
↺ LeftoversReheat on a baking sheet in a 400°F oven until crisp again.
🧒 With kidsKids can shake the okra in the coating in a zip-top bag. A grown-up does the frying.
Dairy-free swapUse 1/2 cup plant milk with 1 1/2 teaspoons lemon juice instead of buttermilk.
Gluten-free swapUse all cornmeal or a gluten-free flour blend instead of the flour.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.