What do you do when your sweet, generous co-worker brings you two bags of fresh from the garden okra? You fry some! Then you pickle some. You even roast some.
What You Will Need for Southern Fried Okra
Fried okra is coated in buttermilk and then dredged in seasoned flour or cornmeal. You will only need a few ingredients to make this fabulous side dish.
Self-rising cornmeal mix – This is our choice for crispy, crunchy fried okra. But some people use both flour and corn, some use just flour. The cornmeal adds more of a crunchy texture to the finished product.Buttermilk – Some recipes call for an eggwash, but any true southerner will tell you buttermilk is the only way to go! The buttermilk gives the fried okra a thicker texture and a little tang.Salt and black pepper – This is the only seasoning you will need for fried okra.Vegetable oil – Or canola oil for frying.
Tips
I keep buttermilk in my refrigerator at ALL TIMES. (for my homemade biscuits) If you don’t, just use a substitute. 1 tablespoon of lemon juice or white vinegar added to 1 cup of milk and let stand for 5 to 10 minutes.I highly suggest fresh okra, but you can use frozen okra in a pinch.For a little spiciness, you can also use other seasonings like garlic powder, cajun seasoning, creole seasoning, or cayenne pepper.
How to Make Fried Okra
Cut the okra pods into disks, place them in a bowl and stir in the buttermilk to coat evenly. Place the buttermilk-coated okra in the refrigerator for about 30 minutes before tossing it with the cornmeal. Stir together the corn meal, salt, and pepper, then toss the okra in the cornmeal mixture until coated evenly. Easy-peasy, right? It’s really simple and OH SO DELICIOUS! Especially when it’s fresh from the garden. My mother taught me just to coat it in cornmeal and pan fry it in a small amount of oil. I love it this way, but it’s not a “batter” type. This was the best-fried okra I have ever eaten. Pour oil into a large, deep cast-iron skillet or Dutch oven to a depth of 1-inch; heat to 300°F. Fry the okra for about 4 or 5 minutes until golden brown, and then transfer to a paper towel-lined sheet pan to drain.
Storage and Reheating
Store in an air-tight container in the refrigerator for up to 3 days. Reheat at 325°F for about 15 minutes, or heat in an air-fryer at 350°F for about 5 minutes. Although it won’t have that fresh crispy coating or be as tasty as the fresh fried. You can also freeze it before or after frying. I recommend flash freezing by freezing on a baking sheet in a single layer for about 30 minutes. Then freeze in a freezer-safe air-tight container or resealable bag. You must try buttermilk fried okra if you have never had it before. This stuff is what the south is about, people! And deep frying the okra helps cut the slimy texture!
More Side Dish Recipes
Roasted OkraSouthern Yellow Squash CasseroleBroccoli Cheese Casserole with RiceEasy Sweet Potato CasseroleSummer Succotash
