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 of year but is absolutely at it’s best in the summer when okra is in season. 

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!  

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. 

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! 

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