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Bring the comfort of Southern cooking into your kitchen with this crispy fried okra! It features soft slices of okra breaded in buttermilk breadcrumbs and fried to a perfect golden brown. Can’t stop watching it in one go!
Southern cooking is all about comfort food. Hearty, home-cooked dishes that you can’t resist piling onto your plate! Need to try more great recipes? Try some homemade grits or hush puppies!
Classic Southern Fried Okra
Southerners love the deep fryer, and okra is the cornerstone of any Southern dish. Combine the two and you have the most filling appetizer ever! If you go to someone’s house, you’re likely to get fried catfish and okra. If you’re lucky, maybe some quiet puppies too.
If you’ve never had it, you really need to try fried okra! This is a Southern delicacy not to be missed. Its tender okra slices are coated in a crunchy golden buttermilk batter and fried to perfection. No greasy here, just pure deliciousness! They’re so irresistible, you won’t be able to stop munching on them.
Fried okra ingredients
We’ve included a range of simple, yet delicious ingredients that can turn this Southern classic into your new favorite dish. Check out the recipe card below for measurements!
- okra pods: These greens are thinly sliced and fried until crispy. Crispy on the outside and tender on the inside – it’s a flavor combination you’re sure to love.
- an egg: Helps the coating stick to the okra like glue.
- cheese: Adds rich texture and rich texture to batter. Very good!
- all purpose flour: The bottom of the batter to coat everything and prepare it for frying.
- cornmeal: Provides that extra crunch we all crave.
- Salt: Simple, but essential to bring out all the flavors.
- Black pepper: Adds a little flavor and depth to dishes.
- Cumin: Gives warm, aromatic taste and enhances flavor.
- garlic: Give fried okra some delicious magic.
- chili: For brave souls who love spicy!
- vegetable oil: so you can fry the okra until golden brown!
Let’s cook together!
Although you need to fry the okra, it’s actually pretty easy! You’ll love the deliciousness you create that’s crispy on the outside and tender on the inside.
- To prepare the okra: Wash and destem all okra and cut into 1/2-inch discs.
- Egg mixture: In a medium bowl, whisk together eggs and buttermilk. Then toss the chopped okra into the bowl and toss to coat all of the okra.
- soak: Cover the okra bowl and let it soak for about 5 minutes.
- Prepare the batter: While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne.
- From the egg mixture: After the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing excess liquid to drip off.
- coat: Add the drained okra to a bowl with the flour and toss to coat.
- hot oil: In a large skillet, heat 3/4 inch of vegetable oil over medium-high heat.
- saute: Once the oil is hot, carefully add the tossed okra to the pan, working in batches. Cook okra until golden brown on all sides, about 4-5 minutes.
- tension: Remove the fried okra from the oil spider web or slotted spoons, and place them on a plate lined with paper towels to soak up excess oil.
- Serve chilled: Let the okra cool for a few minutes, then serve with your favorite sauce!
cooking skills
Before you start frying that irresistible batch of okra, let me share some handy tips for making sure your fried okra turns out just right! These little tricks will allow you to create golden and crispy treats that everyone will want to come back for.
- Check if your oil is hot enough: To check if the oil is ready to start frying, I like to take a wooden toothpick or skewer and partially dip it in the oil, if the oil is ready it should create bubbles around the toothpick or skewer.
- Adjust spices: Add extra chilli if you want more heat in your fried okra, or leave it out if you don’t want heat.
- don’t overcrowd the pot: Fry in batches, don’t overcrowd the pan. Give each piece plenty of room to cook evenly and get golden goodness.
store leftovers
I recommend enjoying fried okra fresh if you can, but it’s also possible to store it for later. Store it in an airtight container and store in the refrigerator for a day or two!
To reheat: Use the air fryer or oven to keep your fried okra crispy. 10 minutes at 375F should do the trick!
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Wash and destem all okra and cut into 1/2-inch discs.
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In a medium bowl, whisk together eggs and buttermilk. Toss the chopped okra into the bowl and toss to coat all of the okra.
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Cover the okra bowl and let it soak for about 5 minutes.
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While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne.
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After the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing excess liquid to drip off.
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Place drained okra in a bowl with flour and toss to coat.
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In a large skillet, heat 3/4 inch of vegetable oil over medium-high heat.
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Once the oil is hot, carefully add the tossed okra to the pan, working in batches. Cook okra until golden brown on all sides, about 4-5 minutes.
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Remove the fried okra from the oil with a spider strainer or slotted spoon, and place on a plate lined with paper towels to absorb excess oil.
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Let the okra cool for a few minutes, then serve with your favorite sauce!
supply: 8
calories128kcal (6%)carbohydratetwenty fourG (8%)protein5G (10%)fat2G (3%)Saturated fat0.5G (3%)polyunsaturated fat0.5Gmonounsaturated fat1GTrans fat0.003Gcholesteroltwenty onemg (7%)sodiumChapter 312mg (13%)Potassium246mg (7%)fiber3G (12%)sugar1G (1%)Vitamin A504IU (10%)Vitamin C13mg (16%)calcium65mg (7%)iron2mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary based on the brand you use, your measurements, and the serving size for each family.