Description
Crispy Fried Okra is a delicious Southern dish featuring tender okra pods coated in a seasoned cornmeal and flour mixture, then fried until golden and crunchy. Perfect as an appetizer or side, it offers a delightful texture and a hint of spice, making it a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 pound fresh okra, washed and trimmed
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions
- Wash the okra thoroughly under cold running water. Trim the ends and slice into 1/2-inch pieces or leave whole. Place in a large bowl and pour in the buttermilk, ensuring all pieces are coated. Let soak for 15-20 minutes.
- In a separate bowl, combine cornmeal, all-purpose flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well until evenly combined.
- After soaking, use a slotted spoon to remove the okra from the buttermilk, allowing excess liquid to drip off. Transfer to the breading mixture and toss until well-coated. Let sit for 5 minutes.
- In a large skillet or deep fryer, heat 1-2 inches of vegetable oil over medium-high heat. Test the oil by dropping in a small piece of breading; if it sizzles, its ready. Carefully add the breaded okra in batches, frying for 3-4 minutes until golden brown and crispy. Stir occasionally for even cooking.
- Use a slotted spoon to remove the okra and transfer to a plate lined with paper towels to absorb excess oil. Sprinkle with extra salt while hot and serve immediately with a dipping sauce like ranch or spicy remoulade.
Notes
- Ensure the oil is hot enough to prevent sogginess.
- For extra crunch, consider double-dipping the okra.
- For a healthier option, bake the breaded okra at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes