Sliced fresh okra are coated with buttermilk, then breaded with a simple seasoned flour and cornmeal mixture for the most crispy, savory and delicious Fried Okra… a classic southern side dish!
I recently visited a local produce stand and saw the most beautiful okra pods. No summer is complete without fresh okra pan fried to crispy golden perfection.
Fried Okra Ingredients
- Okra – Fresh okra, stems removed and sliced into about ½ inch pieces.
- Flour – All-purpose
- Salt and black pepper – Feel free to adjust the amounts to your personal preference!
- Cayenne pepper – I enjoy the slight dash of heat, but feel free to omit it if you’re not a fan of cayenne pepper.
- Vegetable oil – You’ll need enough to fill into your pan about ¾ to 1 inch.
- If you don’t have buttermilk on-hand, you can substitute by pouring 2 tablespoons of white vinegar OR 2 tablespoons of lemon juice in a liquid measuring cup with at least a 2-cup capacity. Add enough milk to fill to the 2-cup mark. Stir and allow to stand for 5 minutes before using.
- The frying process can tend to be a little messy, so I like to use a grease splatter screen to make cleanup a little easier.
- Using a deep fry thermometer ensures your oil is at the necessary temperature (375 degrees F) for perfectly crispy and golden okra.
More Summer Side Dishes
- 1 pound fresh okra stems removed and sliced into about ½ inch pieces
- 1 ¼ cup buttermilk
- 1 ¼ cup all purpose flour
- ½ cup yellow cornmeal
- ¾ teaspoon salt more or less, to taste
- ¾ teaspoon black pepper more or less, to taste
- ¼ teaspoon cayenne pepper *
- Vegetable oil for frying
- Pour buttermilk in a large bowl.
- In another large bowl, whisk together flour, cornmeal, salt, black pepper and cayenne pepper.
- Place sliced okra in buttermilk and gently stir to coat well. Dredge coated okra in flour and cornmeal mixture until coated as evenly as possible.
- Pour ¾ to 1 inch of vegetable oil in a cast iron skillet or sauté pan. Heat oil over medium high heat to 375 degrees F using a deep fry thermometer.
- Fry okra in a single layer (in several batches) until golden brown. Adjust heat as necessary while frying to avoid over-browning.
- Carefully remove okra with a slotted spoon and place on a plate lined with paper towels to drain.
- *Cayenne pepper can be omitted, if desired.
- If you don’t have buttermilk, you can substitute by pouring 2 tablespoons of white vinegar OR 2 tablespoons of lemon juice in a large liquid measuring cup with at least a 2-cup capacity. Add enough milk to fill to the 2-cup mark. Stir and allow to stand for 5 minutes before using.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.