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Crispy Southern Fried Okra with Buttermilk and Cornmeal

A close-up shot of a generous pile of golden brown, crispy fried okra served on a white plate.
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Make perfectly crispy, golden-brown Southern Fried Okra that stays crunchy. This easy recipe uses a buttermilk soak and double cornmeal dredge to prevent sliminess, delivering a classic comfort food side dish ready in under 30 minutes.

Ingredients

Scale
  • 1 pound fresh okra, rinsed and sliced 1/2 inch thick
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. Prepare the okra: Slice the okra into 1/2-inch thick rounds. Place the sliced okra in a bowl and cover completely with buttermilk. Let it soak for at least 15 minutes. This step helps reduce sliminess.
  2. Prepare the coating: In a shallow dish, whisk together the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper, if using. This is your seasoned cornmeal coating.
  3. Drain and dredge: Remove the okra from the buttermilk, letting excess drip off, but do not rinse. Immediately toss the damp okra into the cornmeal mixture. Toss until every piece is fully coated.
  4. Second dredge (for extra crispiness): Return the coated okra to the buttermilk bath for just a few seconds, ensuring it is lightly coated again. Immediately return the okra to the cornmeal mixture and press gently to create a thick, crunchy crust.
  5. Heat the oil: Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Use a thermometer for accuracy.
  6. Fry the okra: Working in small batches to avoid overcrowding the pan, carefully add the coated okra to the hot oil. Do not overcrowd the skillet, as this lowers the oil temperature and results in soggy okra.
  7. Cook until golden: Fry for 3 to 5 minutes, turning occasionally, until the okra is deep golden brown and crispy.
  8. Drain: Remove the crispy fried okra with a slotted spoon and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Sprinkle lightly with extra salt immediately after draining.
  9. Serve hot: Serve your crunchy okra immediately as a classic Southern side dish or snack.

Notes

  • For an Air Fryer Fried Okra variation, toss the double-dredged okra lightly with cooking spray. Air fry at 400 degrees Fahrenheit for 10 to 12 minutes, shaking the basket halfway through, until golden and crisp.
  • To minimize sliminess before soaking, you can briefly toss the fresh okra with 1 tablespoon of white vinegar before adding it to the buttermilk.
  • Use self-rising cornmeal if you prefer a slightly lighter crust, adjusting the added salt slightly.

Nutrition

Find it online: https://cookerycommand.com/crispy-southern-fried-okra-recipe/