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This Southern Fried Okra is a beloved comfort food that delivers crispy, golden bites in less than 20 minutes. This dish brings the warm, hearty flavors of the South right to your table and pairs perfectly with fried chicken, ribs, or a simple dipping sauce for an irresistible snack.
This is one of those recipes that I found by accident on a busy weeknight and now it’s a family favorite. The crispy coating and seasoning combo won me over immediately, and it’s become requested whenever we want a quick southern side.
Ingredients
- Fresh okra pods: fresh okra gives the best crunch, opt for firm green pods without blemishes.
- Buttermilk: adds tang and helps the coating stick, an essential for authentic flavor.
- Garlic salt, onion powder, paprika, black pepper: a balanced seasoning mix to brighten the dish, feel free to use fresh ground pepper for extra punch.
- Allpurpose flour: creates the base for the crispy coating, avoid self rising flour to keep texture just right.
- Fine yellow cornmeal: adds crunch and a subtle sweetness, fresh cornmeal is best for flavor.
- Peanut oil: perfect for frying because of its high smoke point, vegetable or canola oil can work in a pinch.
Instructions
- Slicing the okra:
- Cut the fresh okra pods into halfinch slices. This size ensures quick cooking and a crispy bite without being slimy.
- Marinate in buttermilk:
- Place the sliced okra in a large bowl and add buttermilk along with garlic salt and black pepper. Stir gently to coat each piece well. The buttermilk tenderizes the okra and adds a subtle tang.
- Prepare the flour coating:
- In a large zip top bag, combine all purpose flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Zip the bag and shake it well to evenly mix the dry ingredients.
- Coat the okra:
- Add about a quarter cup of the buttermilk soaked okra to the flour mixture in the bag. Seal and toss to coat every piece thoroughly, then remove with tongs.
- Drain excess coating:
- Arrange the coated okra pieces on a wire rack over a sheet tray. This lets excess flour fall off and prevents clumping during frying.
- Heat the oil:
- Fill a deep fryer or a heavy pot with peanut oil about two inches deep. Heat to 375 degrees Fahrenheit to ensure a crisp, golden fry.
- Fry the okra:
- Fry the okra in batches, about a dozen pieces at a time, for 3 to 4 minutes until golden brown. Avoid overcrowding to keep the oil temperature steady.
- Drain and serve:
- Place fried okra on paper towels to absorb excess oil. Serve immediately with ranch dressing or your favorite dipping sauce for a classic southern treat.
My favorite part about this recipe is how well the buttermilk tang cuts through the richness of the fried coating. It always reminds me of my first trip to the South where I had fried okra at a tiny family diner. It was such a simple dish but full of flavor and heart.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use an air fryer or oven at moderate heat to bring back the crispiness. Fried okra does not freeze as well after cooking but you can freeze the raw coated okra for up to five months and fry it fresh later.
Ingredient substitutions
If you cannot find fresh okra, frozen okra is suitable but be sure to thaw and pat it dry thoroughly to avoid sogginess. When looking for oil alternatives, vegetable or canola oil with a high smoke point works well too. For milk alternatives, buttermilk powder mixed with water can substitute liquid buttermilk in a pinch.
Serving suggestions
Serve fried okra alongside fried chicken, collard greens, mac and cheese, or simply with an aioli or ranch dip. It’s great as a side or even a finger food appetizer for parties. A squeeze of fresh lemon juice over the top can brighten the flavors even more.
Enjoy this crispy southern favorite hot from the fryer. It makes a simple and satisfying side or snack.
FAQs About This Recipe
- → Can I use frozen okra for frying?
Yes, frozen okra can be used but should be fully thawed and patted dry to avoid excess moisture affecting the crispiness.
- → What seasonings work well with fried okra?
Popular options include garlic salt, paprika, black pepper, cajun, creole, smoked paprika, chipotle powder, and cayenne for added heat.
- → Which dipping sauces complement fried okra?
Ranch, garlic aioli, remoulade, and chipotle mayo all pair nicely, though the okra is flavorful enough on its own.
- → What dishes pair well with fried okra?
Fried chicken, macaroni and cheese, ribs, pork tenderloin, and collard greens are classic accompaniments.
- → Can other oils be used besides peanut oil?
Yes, alternatives like vegetable, canola, or sunflower oil work well for frying due to their high smoke points.
- → Is air frying an option for this okra?
Air frying can be done for a lighter version though the coating won’t be as thick or crunchy. Preheat to 375°F and cook about 10-12 minutes, flipping once.
- → How should leftover fried okra be stored?
Store in an airtight container in the fridge for up to 3 days, and reheat in a fryer, oven, or air fryer to maintain crispness.