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You are here: Home / Side Dishes / Southern Style Fried Okra

Southern Style Fried Okra

June 9, 2022 by Susanne Leave a Comment

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This Southern Style Fried Okra is soaked in buttermilk then seasoned in a cornmeal mixture before deep fried to a crispy golden brown. Fried okra is a delicious side dish that is perfect anytime of year but is absolutely at it’s best in the summer when okra is in season. 

Fried okra piled high on an aluminum pan.

I love a a good side dish and down here in the South we take them pretty seriously. Classics like mashed potatoes, macaroni and tomatoes, and biscuits are always popular choice. If I’m craving something fried I go for Fried Green Tomatoes or this fried okra!  

Fried Okra on a tray with a bowl of ranch dipping sauce.

How to make Fried Okra:

Ingredients:

  • fresh okra 
  • buttermilk
  • garlic salt
  • black pepper
  • all-purpose flour
  • yellow cornmeal 
  • onion powder
  • sweet paprika
  • canola oil

Equipment: 

  • gallon size zip-top bag
  • sheet pan with wire rack
  • dutch Oven or deep fryer
  • strainer 
  • paper towels

Instructions:

  1. Wash the okra and pat it dry with a paper towel. Set it aside. Line a sheet tray with parchment paper and place a wire rack over the top. The sheet tray and wire rack are for placing the battered okra before frying. Lining the sheet tray will make cleaning up easier. Set the sheet pan to the side will you batter the okra.
  2. Slice the okra into half inch pieces and place them in a large mixing bowl. Add the buttermilk, garlic salt, and pepper, toss to combine. Let the okra rest in the bowl while you make the cornmeal mixture.
  3. In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Seal the bag and shake it to mix the ingredients together.
  4. In small batches scoop some of the okra out of the buttermilk mixture. Let the excess buttermilk drip off, then place it into the bag. Zip the top and toss the okra around until it is coated in the cornmeal mixture.
  5. Using tongs take the okra pieces out one by one and place them on to the wire rack leaving some space between each. Any excess flour should fall off while they are on the rack.
  6. Repeat process with the remaining okra until it is all coated.
  7. Add canola oil to a deep fryer or to a dutch oven enough to go two inches up the side of the pan. Heat the oil to 375°F. 
  8. Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to get rid of any excess oil.
  9. Repeat with the remaining okra. Serve immediately with ranch or your favorite dipping sauce.

Substitutions and Variations: 

  • Use garlic salt in this recipe gives the batter flavor so I do not recommend leaving it out of the recipe. You can use half a teaspoon fine sea salt and half a teaspoon garlic powder in its place if you don’t have garlic salt on hand.
  • The smoked paprika is optional you can leave it out or swap it for another favorite seasoning. Some other yummy seasoning suggestions  would be: smoked paprika, cajun seasoning, chipotle powder, cayenne, or even Old Bay.
  • I used canola oil for frying but peanut oil or another high smoke point oil is also perfectly fine. 

A woman's hand hold a piece of crispy fried okra.

How to store: 

Refrigerator: store any leftovers in an airtight container or zip top bag for up to three days. To reheat on the stovetop in a skillet over low heat until just heated through or place in oven at 350°F for about three minutes. 

Freezer: To freeze okra before frying it follow steps 1- 5 as directed. Transfer the battered okra on the sheet pan into the freezer for 4-5 hours. Once frozen transfer into a zip top bag and store for up to six months. No need to thaw the okra when ready to cook it. Just place in the hot oil and fry it up! 

A tray filled with fried okra on a table with a glass of sweet iced tea.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all! 

Susanne 

Print

Southern Style Fried Okra

This Southern Style Fried Okra is soaked in buttermilk then seasoned in a cornmeal mixture before deep fried to a crispy golden brown. Fried okra is a delicious side dish that is perfect anytime or year but is absolutely at it’s best in the summer when okra is in season.
Course Side Dish
Cuisine American
Keyword Fried Okra, Southern Recipe Favorites
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 138 kcal

Ingredients

  • 1 pound fresh okra pods washed, and patted dry
  • 1 cup buttermilk
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¾ cup all-purpose flour
  • ¾ cup yellow cornmeal finely ground, see notes
  • 2 teaspoons garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon sweet paprika
  • ¼ teaspoon black pepper
  • Peanut oil for frying two inches up the side of the pan

Instructions

  1. Wash the okra and pat it dry with a paper towel. Set it aside. Line a sheet tray with parchment paper and place a wire rack over the top. The sheet tray and wire rack are for placing the battered okra before frying. Lining the sheet tray will make cleaning up easier. Set the sheet pan to the side will you batter the okra.
  2. Slice the okra into half inch pieces and place them in a large mixing bowl. Add the buttermilk, garlic salt, and pepper, toss to combine. Let the okra rest in the bowl while you make the cornmeal mixture.
  3. In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Zip the top and toss it around to mix everything together.
  4. Scoop up about ¼ cup of the okra in a slotted spoon and let the excess buttermilk drip off then place it into the bag with the cornmeal mixture. Zip the top and toss the okra until it is coated in the mixture.
  5. Using tongs take the okra pieces out one by one and place them on to the wire rack leaving some space between each. Any excess flour should fall off while they are on the rack. Repeat process with the remaining okra until it is all coated.
  6. Add peanut oil to a deep fryer or to a dutch oven enough to go two inches up the side of the pan. Heat the oil to 375°F.
  7. Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to absorb of any excess oil.
  8. Repeat with the remaining okra. Serve immediately.

Recipe Notes

  1. I recommend using a finely ground cornmeal for this recipe. Goya and Bob's Red Mill each make a cornmeal that will work well with this recipe.
  2. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Nutrition Facts
Southern Style Fried Okra
Amount Per Serving (1 serving)
Calories 138 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 909mg40%
Potassium 277mg8%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 518IU10%
Vitamin C 13mg16%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Side Dishes

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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