5 from 12 votes
Southern Fried Okra
Southern Fried Okra uses fresh or thawed okra pieces soaked in buttermilk, then coated with a seasoned mix of cornmeal and flour before frying. The coating includes spices like garlic powder, smoked paprika, and optional cayenne for mild heat. The frying yields a crispy textured exterior with tender okra inside. This preparation highlights the okra’s flavor with a crunchy seasoned crust typical of Southern cooking.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
189 kcal
Course:
Side Dish, Snacks
Cuisine:
American
Ingredients
- 12 ounces okra fresh or frozen
- 1/2 cup buttermilk
- 2/3 cup cornmeal yellow
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- seasoned salt click link for recipe, or (previous ingredient
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper , optional for a little heat
Instructions
- If you're using a deep fryer, start heating the oil to between 360 and 375 degrees. Use an instant read thermometer to ensure the oil is the correct temperature. If using a pan, fill it to a depth of one inch and start heating it after the okra has soaked in the buttermilk but make sure the oil is heated before breading it so that you can immediately fry after breading.
- You can use either fresh or frozen okra. If using frozen let them thaw and drain completely. If using fresh, trim the ends and slice them into 1/3 inch to 1/2 inch pieces.Place them in a bowl and pour the buttermilk over them. Let them soak for 10-15 minutes and stir them occasionally.Dump the okra into a colander and let them drain to remove excess buttermilk.
- While the okra is soaking in the buttermilk, prepare the breading mixture.Place all the ingredients in a ziplock bag. I have found this is the easiest and cleanest method for breading the okra and it also ensures they get a good thoroughly and evenly coated.Place the drained okra in the ziplock bag and shake vigorously until all the pieces are thoroughly coated.
- Test the oil temperature before adding in the whole batch. To do this, place one piece of okra in the oil. If it immediately sizzles and foams and slowly starts browning the oil is ready.Fry the okra in batches to avoid overcrowding.When you place the okra in the basket and lower it into the oil, immediately move the basket up and down to make sure the okra doesn't stick to the bottom of the basket. Fry the okra for 3-4 minutes until light brown, shaking the basket occasionally to ensure the okra is evenly browned. If using a skillet, move the pieces around with a fork or spoon.Raise the basket and let it sit for a few second to let any excess oil drip off and then drain the okra on paper towels for one minute. If using a skillet, use a slotted spoon to remove the okra. Serve immediately while still hot and crunchy.
- Enjoy the okra plain or serve it with your favorite condiments such as ketchup, ranch dressing, blue cheese dressing, remoulade, Big Mac sauce, tartar sauce, etc.
Cup of Yum
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
621mg
(26%)
Potassium
404mg
(9%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
773IU
(15%)
Vitamin C
20mg
(22%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 621mg | 26% |
| Potassium | 404mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.