Crispy Fried Okra
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Ingredients
1 lb (450 g) fresh okra, washed and sliced into ½-inch rounds
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
Vegetable or peanut oil, for frying
Instructions
Wash and dry the okra, then slice it into ½-inch pieces.
Place the sliced okra in the buttermilk and let it soak for 10–15 minutes.
In a shallow bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper.
Remove the okra from the buttermilk, letting the excess drip off, then coat each piece thoroughly in the cornmeal mixture.
Heat about 1 inch of oil in a heavy skillet to 350°F (175°C).
Fry the okra in small batches for 3–5 minutes, turning occasionally, until golden brown and crispy.
Transfer the fried okra to a paper towel-lined plate or a wire rack to drain.
Sprinkle with a little extra salt while still hot.
Serving Suggestions
Serve with:
Ranch dressing
Remoulade sauce
Spicy mayo
Honey mustard
Hot sauce
Tip: Avoid overcrowding the pan while frying. Cooking in small batches helps the okra stay crisp and prevents the oil temperature from dropping.
