Country Fried Okra

Name: Country Fried Okra
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern American
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)

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.

30 minEasyServes 4230 cal/serving

Southern AmericanSideStovetopVegetarianLow CarbHalal-friendlyPork-FreeAlcohol-Free

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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

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.
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.
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).
4

Working in batches, lift the fresh okra from the buttermilk, letting excess drip off, then toss in the cornmeal mixture until evenly coated.
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.
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.
7

Repeat with remaining fresh okra. Serve immediately for maximum crunch.

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Questions

What internal temperature should Country Fried Okra reach?

For Country Fried Okra, the target internal temperature is 375 F (about 190 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of buttermilk in Country Fried Okra?

The entry for Country Fried Okra calls for 1/2 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Is Country Fried Okra spicy?

Moderately. The heat in Country Fried Okra comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Country Fried Okra gluten-free?

Yes. The gluten in Country Fried Okra is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Country Fried Okra vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup buttermilk. For fully plant-based entries, see the vegan side collection.

How many carbs are in Country Fried Okra?

One serving (the recipe makes 4) has 14 g of carbohydrate in about 230 calories, with 4 g protein and 10 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Country Fried Okra?

It is not a good candidate. Refrigerate what is left of Country Fried Okra within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Smothered Pork Chops main
Loaded Baked Sweet Potato main
Beef Stroganoff with Mashed Potatoes main

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