Fried Okra

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Description

Crispy on the outside, tender on the inside — this Southern-style Fried Okra is a golden, crunchy delight! Fresh okra slices are coated in a seasoned cornmeal batter and fried to perfection. It’s the ultimate side dish for fried chicken, BBQ, or any comfort meal. Whether you call it “Southern popcorn” or just plain addictive, this dish is sure to win hearts at the table.

Ingredients Fried Okra

  • 1 pound fresh okra, rinsed and sliced into ½-inch pieces

  • 1 cup buttermilk (or milk + 1 tsp lemon juice)

  • 1 cup cornmeal

  • ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika (optional)

  • ¼ teaspoon garlic powder (optional)

  • Vegetable oil for frying

Instructions

  1. Prep Okra: Wash and dry the okra thoroughly. Slice into bite-sized rounds.

  2. Soak in Buttermilk: Place okra pieces in a bowl and cover with buttermilk. Let sit for 10–15 minutes to help the coating stick.

  3. Make Coating: In another bowl, mix cornmeal, flour, salt, pepper, and optional spices.

  4. Coat Okra: Drain okra slightly and toss in the dry mixture until well coated. Shake off any excess.

  5. Heat Oil: Heat about ½ inch of oil in a skillet to 350°F (175°C).

  6. Fry: Fry okra in small batches until golden brown and crisp, about 3–4 minutes per batch.

  7. Drain: Remove to a paper towel–lined plate. Sprinkle lightly with extra salt if desired.

  8. Serve: Enjoy hot with ranch dressing, ketchup, or your favorite dipping sauce.

Notes

  • Use fresh okra if possible — frozen works but should be thawed and well-dried.

  • The buttermilk soak adds tang and helps the coating cling better.

  • A cast iron skillet gives the best, even crispiness.

  • For a lighter version, air fry at 400°F (200°C) for 10–12 minutes, shaking halfway.

Tips

  • Don’t overcrowd the pan — it makes the okra soggy.

  • Double-coat for extra crunch: dip in buttermilk and coat twice.

  • Add a pinch of cayenne or hot sauce to spice it up.

  • Keep fried batches warm in the oven at 200°F (95°C) while finishing the rest.

Servings

  • Serves 4 people as a side dish

Nutritional Information (Per Serving)

Nutrient Amount
Calories ~210 kcal
Carbohydrates 24g
Protein 4g
Fat 11g
Fiber 3g
Sodium 280mg
Cholesterol 5mg

(Values approximate and depend on oil absorption and exact ingredients.)

Health Benefits

  • Okra is rich in fiber — supports digestion and heart health.

  • Contains vitamin C & antioxidants, boosting immunity.

  • May help stabilize blood sugar levels.

  • Low in calories — a healthier fried snack when portioned mindfully.

Q & A

Q1: Can I make fried okra ahead of time?
A: Yes, you can prep and coat the okra, refrigerate it for a few hours, and fry just before serving for best texture.

Q2: Can I bake instead of fry?
A: Absolutely! Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp.

Q3: Why is my fried okra soggy?
A: The oil may not have been hot enough or you overcrowded the pan — always fry in small batches.

Q4: Can I freeze fried okra?
A: Yes, cool completely and freeze on a tray. Reheat in the oven or air fryer for crispness.

Q5: What dips go best with fried okra?
A: Ranch dressing, spicy mayo, honey mustard, or even a tangy BBQ sauce pair beautifully.

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