Description
A classic Southern Fried Okra recipe featuring crispy, golden-brown okra pieces seasoned and coated with buttermilk, all-purpose flour, and cornmeal, then deep-fried to perfection. This delicious southern treat makes a perfect side dish or snack with its crunchy texture and savory flavor.
Ingredients
Scale
Main Ingredients
- 2 pounds okra (fresh or frozen, cut into 1/2 inch pieces)
- 1/8 cup buttermilk
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all purpose flour
- 1/2 cup cornmeal
- 2 cups vegetable oil (for frying)
Instructions
- Prepare Okra: Drizzle buttermilk over the cut okra pieces in a large mixing bowl to help the coatings stick better.
- Season: Sprinkle seasoning salt and ground black pepper over the okra. Mix thoroughly with your hands to evenly distribute the seasonings.
- Coat with Flour: Sprinkle the all-purpose flour over the seasoned okra. Mix well by hand to ensure each piece is coated evenly.
- Add Cornmeal: Mix in the cornmeal with your hands, making sure the okra pieces are well coated and not clumping together.
- Heat Oil: Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat until hot enough for frying (approximately 350°F or until a small piece of okra sizzles immediately).
- Fry Okra: Carefully drop the coated okra pieces into the hot oil in small batches, frying each batch for about 3 minutes or until they turn golden brown and crispy.
- Drain Oil: Remove fried okra using a slotted spoon and place them on a paper towel-lined plate to soak up excess oil.
- Season and Serve: Sprinkle additional salt to taste while still warm, allow them to cool slightly, and enjoy your crispy Southern Fried Okra as a side dish or snack.
Notes
- This recipe is a traditional Southern comfort food that can be served as a side dish or a tasty snack.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar for a homemade buttermilk alternative.
- Use yellow or white cornmeal according to personal preference.
- Make sure the oil is hot enough before frying to ensure crispiness and avoid soggy okra.
- For best results, fry okra in small batches to maintain oil temperature and prevent overcrowding.
- Drain fried okra well to keep them crispy longer.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
