Southern Fried Okra
Crispy, golden, and full of Southern charm, this Southern Fried Okra recipe brings the perfect balance of crunch and flavor to your table. Made with fresh okra slices soaked in tangy buttermilk and coated in a flavorful blend of cornmeal, flour, and spices like paprika and garlic powder, this classic Southern dish is irresistibly delicious. Fried to perfection in hot vegetable oil, each bite offers a satisfying crunch with a tender interior. Ready in just 25 minutes, this recipe is perfect as a snack, appetizer, or side dish. Serve it hot with your favorite dipping sauce for a true taste of Southern comfort. Perfectly simple and undeniably flavorful, this is a must-try for fried food enthusiasts and okra lovers alike! Keywords: fried okra recipe, Southern side dishes, crispy fried okra, easy okra recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh okra
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 3 cups vegetable oil
Instructions
Rinse the okra under cold water and pat dry. Trim the ends and slice the okra into 1/2-inch thick rounds.
Pour the buttermilk into a medium-sized bowl. Add the sliced okra to the buttermilk and stir to coat evenly. Let the okra soak while preparing the coating.
In a separate bowl, combine the cornmeal, flour, salt, black pepper, paprika, and garlic powder. Mix well to ensure the spices are evenly distributed.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of the coating mixture into the oil; it should sizzle and rise to the surface immediately.
Using a slotted spoon or your hands, remove a handful of the buttermilk-coated okra from the bowl, allowing any excess buttermilk to drip off. Transfer the okra to the cornmeal mixture and toss to coat thoroughly.
Carefully add the coated okra to the hot oil in batches, being sure not to overcrowd the pan. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Using a slotted spoon, transfer the fried okra to a plate lined with paper towels to drain excess oil. Repeat with the remaining okra.
Serve the Southern Fried Okra immediately as a side dish or snack, with your favorite dipping sauce if desired.
Nutrition Facts
Calories |
6680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 643.4 g | 825% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 403.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 19.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 682 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
