Fried Okra
This crispy fried okra is what summer cooking is all about. The cornmeal coating gets nice and golden while the okra stays tender inside, and that little bit of slime disappears completely when you fry it just right. Folks who say they don't like okra always come back for seconds of this.
Cooking tutorial
Browse more on YouTubeIngredients
- 2 lbs fresh okra
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for a little kick)
- Vegetable oil for frying (about 2 cups)
Instructions
- 1
Wash the okra real good and pat it dry with paper towels. Trim off the stem ends and slice the okra into 1/2-inch rounds.
- 2
Put the sliced okra in a bowl and pour the buttermilk over it, stirring to coat everything. Let it sit for about 5 minutes.
- 3
In a shallow dish or pie pan, mix together the cornmeal, flour, salt, black pepper, garlic powder, and cayenne if you're using it.
- 4
Pour about 1/2 inch of oil into a large cast-iron skillet or heavy pan and heat it over medium-high heat until it shimmers (about 350°F if you've got a thermometer).
- 5
Working in batches, lift the okra out of the buttermilk with a slotted spoon, letting the excess drip off. Toss it in the cornmeal mixture until every piece is coated good.
- 6
Carefully add the coated okra to the hot oil in a single layer, not crowding the pan. Fry for about 3 to 4 minutes, turning once, until golden brown and crispy on all sides.
- 7
Use a slotted spoon to transfer the fried okra to a paper towel-lined plate. Sprinkle with a little extra salt while it's hot if you like.
- 8
Keep the finished batches warm in a low oven (about 200°F) while you fry the rest. Serve hot.
Pro Tips
- ★Make sure your okra is completely dry before you start — any extra moisture will make the coating slip right off.
- ★Don't overcrowd the pan or the temperature will drop and your okra will get soggy instead of crispy. Fry in small batches and be patient.