Sides
Crispy Buttermilk Fried Okra
Fresh okra slices soak in buttermilk, get coated in seasoned cornmeal, and fry up shatteringly crisp with a tender bite inside.
Fried okra is the snack you can't stop eating straight off the paper towels before it even makes it to the table. The buttermilk soak is non-negotiable here; it tames any sliminess and helps the cornmeal crust cling tight through frying.
Ingredients
- 1 1/2 pounds fresh okra, sliced into 1/2-inch rounds
- 1 1/2 cups buttermilk
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Peanut or vegetable oil, for frying
Instructions
-
1
Soak the okraPlace the sliced okra in a bowl, pour the buttermilk over the top, and let it soak for at least 20 minutes at room temperature.
-
2
Mix the coatingIn a separate bowl, whisk together the cornmeal, flour, garlic powder, smoked paprika, cayenne, salt, and black pepper.
-
3
Heat the oilPour about 1 inch of oil into a deep skillet or Dutch oven and heat to 350°F over medium-high heat.
-
4
Dredge the okraUsing a slotted spoon, lift the okra from the buttermilk, letting excess drip off, then toss in the cornmeal mixture until fully coated.
-
5
Fry in batchesFry the okra in small batches for 3 to 4 minutes, turning occasionally, until deep golden brown and crisp, being careful not to overcrowd the pan.
-
6
Drain and seasonTransfer to a wire rack set over paper towels and sprinkle with a little extra salt while still hot.
-
7
Serve immediatelyServe right away while the crust is at its crispiest, alongside a squeeze of lemon or hot sauce for dipping.
Okra & Oak Tip
Fry in small batches and let the oil come back up to temperature between rounds so the coating stays crisp instead of greasy.
Storage
Best eaten fresh, but leftovers can be reheated in a 400°F oven or air fryer for 5 minutes to re-crisp; avoid microwaving, which makes it soggy.
Frequently Asked Questions
Slicing the okra and soaking it in buttermilk before dredging helps draw out excess moisture, and frying at a steady high temperature crisps the exterior quickly.
Yes, thaw and pat it very dry first, since extra moisture will cause the cornmeal coating to clump or steam instead of fry crisp.
Nutrition
Per serving. Values are estimates.
210
Calories
5g
Protein
22g
Carbs
12g
Fat
