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Fried Okra Recipe

Crisp and golden, this classic Southern fried okra dish showcases fresh okra slices immersed in buttermilk and dredged in a seasoned cornmeal-flour blend, then fried to perfection. Ideal as a side or appetizer, it delivers comforting flavor with a satisfying crunch.
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Course: Side Dish
Cuisine: American
Keyword: Fried Okra Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 1/4 teaspoon garlic powder
  • 1 pound fresh okra pods
  • 1 1/2 cups buttermilk
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped parsley optional
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 teaspoons salt
  • Vegetable oil for frying

Instructions

  • Pour approximately three inches of vegetable oil into a deep pot and heat it to 375°F.
  • Trim the stem ends off the okra pods, then slice each pod into rounds approximately 3/4 inch thick.
  • Transfer the sliced okra to a bowl and add the buttermilk, ensuring all pieces are evenly coated.
  • In a separate mixing bowl, combine the flour, cornmeal, salt, smoked paprika, garlic powder, and pepper; mix thoroughly to distribute the seasonings.
  • Individually dredge each buttermilk-coated okra slice in the flour mixture, pressing lightly to adhere the coating uniformly. Continue this process until all slices are prepared.
  • Working in batches of about 10 pieces, fry the coated okra slices in the hot oil for approximately 3 minutes or until they develop a deep golden-brown color.
  • As they fry, gently stir the okra to promote even cooking and prevent clumping.
  • Use a slotted spoon to remove the fried okra from the oil and transfer to a paper towel-lined plate to drain.
  • Optionally, garnish with chopped parsley before serving.

Notes

Ensure consistent cooking by selecting okra pods of similar size, ideally around 3 inches long.
A frying thermometer is essential to maintain the proper oil temperature—too hot may scorch the coating, while too cool results in greasy okra.
Fresh okra is strongly preferred, as thawed frozen okra tends to become overly soft and unsuitable for frying.