Fried Okra

This fried okra recipe is fresh sliced okra coated in buttermilk and a seasoned cornmeal mixture, then deep fried to golden brown perfection. A classic side dish or appetizer option that's easy to make and totally delicious!

Course Side

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 185kcal

Author Sara Welch

Ingredients

1 pound fresh okra pods
1 1/2 cups buttermilk
1 cup all purpose flour
1/2 cup cornmeal
3 teaspoons salt
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon pepper
vegetable oil for frying
2 tablespoons chopped parsley optional

Instructions

Heat 3 inches of oil in a deep pot to 375 degrees F.
Remove the stem ends of the okra. Slice each okra pod into 3/4 inch thick pieces.
Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.
Place the flour, cornmeal, salt, paprika garlic powder and pepper in a medium sized bowl. Stir to combine.
Dredge each piece of okra in the flour mixture, making sure it's coated evenly. Repeat the process with the remaining okra pieces.
Fry 10 pieces of okra at a time for 3 minutes or until golden brown.
Sprinkle with parsley if desired, then serve.

Notes

Be sure to stir the okra occasionally as it fries to make sure that the okra cooks evenly and doesn't stick together.

Look for similar sized okra pods so that all the okra slices take about the same time to cook. I use okra pods that are about 3 inches long.

Be sure to use a frying thermometer to make sure that your oil is at the correct temperature. If the oil is too hot, the okra can burn. If it's too cold, the okra will absorb excess grease and have a heavy texture.

Fresh okra works best in this recipe. Frozen okra is typically mushy when thawed and will not hold up well when fried.

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