Country Fried Okra
Tender okra pods dredged in seasoned cornmeal and fried until shatteringly crisp, a beloved Southern side that pairs with anything off the grill or out of the oven.
Ingredients
- 1 lb fresh okra, sliced into rounds
- 1/2 cup buttermilk
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cups vegetable oil (for frying)
Instructions
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1
Place 1 lb sliced into rounds fresh okra in a bowl, pour 1/2 cup buttermilk over them, and toss to coat. Let sit for 5 minutes.
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2
In a shallow dish, combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. Stir well.
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3
Pour 2 cups vegetable oil (for frying) into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 375°F (190°C).
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4
Working in batches, lift the fresh okra from the buttermilk, letting excess drip off, then toss in the cornmeal mixture until evenly coated.
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5
Carefully add the coated fresh okra to the hot oil in a single layer without crowding. Fry for 3 to 4 minutes, turning once, until deep golden and crispy.
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6
Use a slotted spoon to transfer the fried fresh okra to a paper-towel-lined plate. Season lightly with additional kosher salt while still hot.
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7
Repeat with remaining fresh okra. Serve immediately for maximum crunch.