Name: Fried Okra (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1 pound Okra-fresh or frozen; 1 cup Cornmeal-yellow; 1/2 cup All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper-optional; 3 cups Vegetable oil-for frying; 1/2 cup Buttermilk

Recipe tier

A Southern staple! Crispy, golden-brown okra, seasoned simply and fried to perfection.

Total 30 min

Serves 4

Steps 9

Ingredients 9

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Okra
1 pound 454 g Okra-fresh or frozen
Coating
1 cup 120 g Cornmeal-yellow
cup 60 g All-purpose flour
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
tsp 2.5 mL Garlic powder
tsp 1.25 mL Cayenne pepper-optional
Frying
3 cups 720 mL Vegetable oil-for frying
Dipping
cup 120 mL Buttermilk

Equipment

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Instructions

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Wash and thoroughly dry the Okra. If using fresh okra, slice off the stem end and cut into -inch pieces.
In a medium bowl, combine all Coating ingredients.
In a separate bowl, pour the Buttermilk.
Dip the Okra pieces into the Buttermilk, then dredge in the Cornmeal mixture, ensuring they are fully coated.
Heat the Vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add the coated Okra to the hot oil in batches, being careful not to overcrowd the skillet.
Fry for 2-3 minutes per batch, until golden brown and crispy.
Remove the fried Okra with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve immediately.