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Fried Okra

Fried Okra
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Experience the perfect Southern snack with this Fried Okra recipe featuring fresh okra coated in a crispy cornmeal and flour mixture, soaked in buttermilk to ensure tenderness and a golden, addictive crunch. Easy to prepare in under 30 minutes, this versatile recipe delivers a comforting, flavorful bite every time and can be customized to suit your taste and dietary preferences.

Ingredients

Scale

Fresh Produce

  • 1 pound fresh okra pods, washed and sliced ¼ to ½ inch thick

Dairy

  • 1 cup buttermilk

Dry Ingredients

  • ½ cup cornmeal
  • ½ cup all-purpose flour (or gluten-free flour alternatives)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)

Oils & Fats

  • Vegetable oil for frying (enough to submerge okra slices halfway, approx. 2 cups)

Instructions

  1. Prepare the Okra: Wash the okra pods thoroughly and dry them completely with a towel. Slice them into bite-sized rounds about ¼ to ½ inch thick to ensure even frying and the perfect crispy bite.
  2. Soak in Buttermilk: Place the sliced okra in a bowl and pour over enough buttermilk to cover. Let it soak for 10 to 15 minutes; this tenderizes the okra and helps the coating adhere better.
  3. Mix the Coating: In a shallow dish, combine the cornmeal, all-purpose flour, salt, pepper, and cayenne pepper if using. This mixture creates the crispy, golden crust essential to fried okra.
  4. Coat the Okra: Drain the okra from the buttermilk and gently toss it in the dry mixture until each piece is thoroughly coated and well-covered.
  5. Heat the Oil: In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the okra slices halfway for even frying.
  6. Fry Until Golden: Carefully add the coated okra in batches to the hot oil, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  7. Serve and Enjoy: Sprinkle a little extra salt immediately while still warm, then serve your perfectly crispy Fried Okra hot and fresh.

Notes

  • Dry Okra Thoroughly: Pat dry the okra after washing to avoid soggy coating.
  • Consistent Slice Size: Cut okra into uniform pieces for even cooking and consistent crunch.
  • Maintain Oil Temperature: Keep oil at 350°F to ensure a quick fry and prevent excess oil absorption.
  • Do Not Overcrowd Pan: Fry in small batches to maintain oil temperature and crispiness.
  • Use Fresh Oil: Fresh oil helps keep flavors bright and maintains a crispy coating.

Nutrition

Keywords: Fried okra, Southern snack, crispy okra, fried vegetables, gluten-free fried okra, buttermilk okra, crunchy okra

Find it online: https://dailydishez.com/fried-okra/