Fried Okra
Crispy, golden-fried okra with a customizable seasoning blend and dipping sauce. Swap your breading style, spice profile, and sauce to create endless variations of this beloved Southern classic.
Ingredients
Method
Trim the stem ends from the okra and pat the pods completely dry with paper towels. Moisture is the enemy of crispness.
In a shallow bowl, whisk together all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder.
If using buttermilk, pour it into a separate shallow bowl. If using a dry dredge, skip this step.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), checking with a thermometer.
Working in batches, coat each okra pod in buttermilk (if using), then dredge thoroughly in the seasoned flour mixture, shaking off excess. If dry-dredging, toss okra directly in the flour mixture until coated.
Carefully place the coated okra into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes, stirring occasionally, until golden brown and crispy.
Using tongs or a slotted spoon, transfer the fried okra to a paper towel-lined plate. Season with additional salt while still hot, if desired.
Serve hot with your chosen dipping sauce (tartar sauce, ranch, sriracha mayo, or remoulade).
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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