Fried Okra
User Reviews
5
Fried Okra
Description
This Fried Okra recipe starts with fresh okra pods trimmed and sliced evenly. The slices soak in buttermilk to moisten and tenderize before being dredged in a mixture of all-purpose flour, cornmeal, salt, smoked paprika, garlic powder, and black pepper. The coating provides a flavorful, crisp exterior when fried.
The okra is fried in hot oil at 375°F until golden brown, ensuring a crispy texture while maintaining a tender inside. Stirring occasionally prevents sticking and promotes even cooking. The result is crunchy fried okra pieces with a well-seasoned, slightly smoky crust.
This dish pairs well as a Southern-style side or snack, and can be garnished with freshly chopped parsley for a fresh note. Careful temperature control of the oil ensures non-greasy results and good color.
Using similarly sized okra pods helps achieve uniform cooking times, and fresh okra gives the best texture since frozen tends to be mushy when fried.
Ingredients
- 1 pound okra fresh, pods
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3 teaspoons salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- vegetable oil for frying
- 2 tablespoons parsley optional, chopped
Instructions
- Heat 3 inches of oil in a deep pot to 375 degrees F.
- Remove the stem ends of the okra. Slice each okra pod into 3/4 inch thick pieces.
- Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.
- Place the flour, cornmeal, salt, paprika garlic powder and pepper in a medium sized bowl. Stir to combine.
- Dredge each piece of okra in the flour mixture, making sure it's coated evenly. Repeat the process with the remaining okra pieces.
- Fry 10 pieces of okra at a time for 3 minutes or until golden brown.
- Sprinkle with parsley if desired, then serve.
Notes
- Stir the okra occasionally during frying to ensure even cooking and prevent clumping.
- Choose okra pods of similar size, about 3 inches long, for consistent frying times.
- Use a frying thermometer to maintain oil at 375°F to avoid burning or greasy texture.
- Fresh okra is preferred as frozen okra usually becomes mushy when fried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 1227mg | 51% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 140IU | 3% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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