Classic Southern Fried Okra

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Crispy, golden-fried okra is a beloved Southern side dish that turns tender green pods into bite-sized nuggets with a crunchy cornmeal crust. A quick soak in buttermilk and a well-seasoned dredge give each piece a savory, peppery snap that pairs perfectly with barbecued meats or a cool remoulade.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 4 gSugar
• 9 gProtein
• 620 mgSodium
• 520 mgPotassium
• 160 mgCalcium
• 3.2 mgIron
• 24 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the Okra

• 1 lb fresh young okra pods (about 4 inches long)
• 1 cup whole buttermilk
• 1 large egg
• 1 tsp kosher salt, plus more for finishing

For the Cornmeal Dredge

• 3/4 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional)

For Frying

• 2 cups peanut oil or vegetable oil, for frying

Directions

1. Rinse the okra under cold water and pat completely dry with paper towels. Trim off the stem ends and slice the pods crosswise into 1/2-inch rounds; set aside in a large bowl.
2. In a small bowl, whisk together the buttermilk, egg, and 1 teaspoon of kosher salt. Pour over the sliced okra, toss gently, and let soak for 10 minutes while you prepare the dredge.
3. In a wide shallow bowl, stir together the cornmeal, flour, paprika, garlic powder, black pepper, and cayenne until evenly combined.
4. Heat 1/2 inch of oil in a heavy cast-iron skillet or Dutch oven to 360 degrees F (182 degrees C). The oil is ready when a single okra slice sizzles immediately on contact.
5. Working in small batches, lift a handful of okra slices from the buttermilk, let the excess drip off, and toss them in the cornmeal mixture until thoroughly coated. Carefully lower the coated okra into the hot oil.
6. Fry the okra for 3 to 4 minutes, turning occasionally, until deep golden brown and crisp on all sides. Do not overcrowd the pan; fry in 3 to 4 batches to maintain oil temperature.
7. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate or wire rack. Immediately sprinkle with a pinch of kosher salt while still hot. Repeat with the remaining okra.
8. Let the oil return to 360 degrees F between batches. Serve the okra hot, ideally within a few minutes of frying, while the crust is at peak crunch.

Cook’s Notes

• Choose young, tender okra pods no thicker than a pencil; oversized pods become woody and slimy when fried.
• Pat the okra very dry before slicing and dredging; excess moisture causes the coating to fall off and the oil to splatter.
• Maintain oil temperature between 350 and 365 degrees F; too cool and the okra turns greasy, too hot and the crust burns before the interior cooks.
• For a gluten-free version, swap the all-purpose flour with rice flour or additional fine cornmeal.
• Serve immediately for maximum crunch, or set out a small bowl of comeback sauce, ranch, or hot pepper vinegar for dipping.

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