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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.