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Classic Crispy Southern Fried Okra Recipe

A close-up of a mound of perfectly golden and crispy fried okra slices on a white plate.
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Welcome! I’m Sarah, and I’m happy you are here. This recipe delivers the ultimate crispy, golden fried okra, a true Southern comfort food staple. We use a buttermilk soak and cornmeal dredge to ensure you get that perfect crunch without any sliminess.

Ingredients

Scale
  • 2 lbs fresh okra, washed and sliced into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying

Instructions

  1. Prepare the okra: Wash the okra well and pat it completely dry. Slice the okra into 1/2-inch rounds. If you notice any sliminess, you can briefly rinse the cut okra in cold water and dry it again, but drying thoroughly is key.
  2. Soak the okra: Place the sliced okra in a medium bowl and cover it completely with buttermilk. Let it soak for at least 30 minutes. This step helps tenderize the okra and prepares it for a better coating.
  3. Prepare the dredge: In a shallow dish, whisk together the cornmeal, flour, salt, pepper, garlic powder, and paprika. This seasoned cornmeal breading is essential for crispy fried okra.
  4. Coat the okra: Working in batches, remove the okra from the buttermilk, letting excess drip off slightly. Toss the wet okra directly into the cornmeal mixture. Press the coating onto the okra pieces to make sure they are fully covered. Place the coated okra on a wire rack set over a baking sheet. Let it rest for 10 minutes; this helps the coating adhere.
  5. Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Use a thermometer to check the temperature for the best results.
  6. Fry the okra: Carefully add the coated okra to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until the okra is golden brown and crisp.
  7. Drain: Use a slotted spoon to remove the fried okra from the oil. Place the cooked okra on a clean wire rack lined with paper towels to drain excess oil.
  8. Serve immediately: Serve your homemade fried okra hot as an easy okra snack or a delicious okra side dish.

Notes

  • To achieve the best no slime okra recipe result, make sure your okra is very dry before the buttermilk soak, and do not skip the 10-minute rest period after dredging.
  • For a gluten free fried okra option, substitute the all-purpose flour with a gluten free all-purpose blend and ensure your cornmeal is certified gluten free.
  • If you prefer a lighter cooking method, you can adapt this recipe for an air fryer by spraying the coated okra lightly with cooking spray and air frying at 380 degrees Fahrenheit for 12-15 minutes, shaking halfway through.

Nutrition

Find it online: https://cutcooktaste.com/fried-okra-recipe-southern-crispy-no-slime/