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.
- Buttermilk
- Flour – All-purpose
- Cornmeal
- 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.
Helpful Tips
- 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.
Enjoy!
More Summer Side Dishes
Fried Okra
Sliced okra are coated with buttermilk and breaded in a seasoned flour and cornmeal mixture, then pan fried to golden crispy perfection!
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Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Notes
- *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.
Nutrition
Calories: 432kcal | Carbohydrates: 59g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 761mg | Potassium: 412mg | Fiber: 5g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 4mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
My new go to recipe for fried okra! Delicious.
One word…Delicious!
Thanks so much, BJ! 🙂