Fried Okra Recipe

Fried okra recipe is a Southern classic loved for its crispy texture and savory flavor. Often served as a side dish in traditional Southern meals, this recipe transforms the unique, slightly grassy flavor of okra into a snack that’s both crunchy and flavorful. It’s the perfect way to introduce okra to someone who may be unfamiliar with this unique vegetable, and it’s a staple that offers a bit of nostalgia to those who grew up enjoying it.

Introduction

Fried okra brings a little bit of Southern magic to the table. It’s simple, delicious, and irresistibly crunchy! This recipe takes fresh okra, coats it in seasoned cornmeal, and fries it to golden perfection. Fried okra is a wonderful addition to any meal, offering a blend of textures and flavors that appeal to kids and adults alike. Whether you’re making it as a snack, appetizer, or side dish, fried okra is sure to be a crowd-pleaser!

A Brief History of Fried Okra Recipe:

Okra is believed to have originated in Africa, specifically in Ethiopia, where it has been cultivated for thousands of years. Brought to the United States by enslaved Africans, okra became a popular ingredient in Southern cuisine and has since been adapted into various recipes, with fried okra becoming a favorite. Known for its unique taste and texture, okra has found its way into a variety of Southern and Creole dishes, including gumbo, stews, and, of course, the beloved fried okra.

Fried Okra Recipe

Pinklady

Okra is believed to have originated in Africa, specifically in Ethiopia, where it has been cultivated for thousands of years. Brought to the United States by enslaved Africans, okra became a popular ingredient in Southern cuisine and has since been adapted into various recipes, with fried okra becoming a favorite.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Africa

Servings 4

Calories 150 kcal

Equipment

• Deep skillet or frying pan
• Tongs or a slotted spoon
• Mixing bowls
• Paper towels
• A plate lined with paper towels (for draining excess oil)

Ingredients

  

• 1 pound fresh okra, washed and sliced into 1/2-inch rounds
• 1 cup buttermilk (for coating)
• 1 cup cornmeal (for coating)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for extra flavor)
• Vegetable oil, for frying

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Instructions

 

• Prep the Okra

  Wash and Slice the Okra

  Rinse the okra pods under cold water and pat them dry. Slice each pod into 1/2-inch rounds. If the ends are tough or dried out, trim them off.
• Soak in Buttermilk

  Place the sliced okra in a mixing bowl and pour the buttermilk over it, ensuring all pieces are evenly coated. Let the okra sit for 5 minutes to soak up the buttermilk, which will help the cornmeal stick and give it a creamy, rich flavor.
• Prepare the Coating

  Combine Cornmeal and FlourIn a separate mixing bowl, combine the cornmeal, flour, salt, pepper, and paprika (if using). Mix well to ensure the spices are evenly distributed.
• Coat the Okra

  Remove a handful of okra from the buttermilk and let the excess liquid drip off. Transfer the okra to the cornmeal mixture, tossing to coat each piece thoroughly. Shake off any excess coating before frying to prevent clumping.
• Fry the Okra

  Heat the Oil

  Pour about an inch of vegetable oil into a deep skillet or frying pan. Heat the oil over medium-high heat until it reaches 350°F (180°C). You can test the temperature by dropping a small piece of the coated okra into the oil; it should sizzle immediately.
• Fry in Batches

  Carefully add the okra to the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for 3-4 minutes, or until golden brown and crispy. Turn the okra occasionally to ensure even frying.
• Drain Excess Oil

  Use tongs or a slotted spoon to remove the fried okra from the oil. Place the cooked okra on a plate lined with paper towels to drain any excess oil.
• Serve and Enjoy!

  Serve the fried okra while it's still warm and crispy. You can enjoy it on its own or with a dipping sauce like ranch, remoulade, or even a dash of hot sauce for an extra kick.

Video

Keyword Fried Okra Recipe

Similar Recipes You Might Enjoy:

– Fried Green Tomatoes
Another Southern classic, fried green tomatoes are tart and crispy. The recipe is similar to fried okra, with green tomatoes coated in cornmeal and fried to a golden brown.

– Crispy Zucchini Fries
These make a healthier alternative to potato fries and are deliciously crispy when baked or fried. Zucchini fries are coated in breadcrumbs or cornmeal and seasoned to perfection.

– Corn Fritters
Corn fritters are a tasty, sweet, and savory treat. The batter is made from corn kernels, flour, and eggs, and they’re fried until crispy on the outside and tender inside.

– Okra Gumbo
A rich stew that combines okra with meats, seafood, and spices, okra gumbo is a staple of Creole and Cajun cooking. This dish has a comforting, hearty flavor.

Frequently Asked Questions (FAQs) About Fried Okra Recipe:

1. Can I use frozen okra for this recipe?

Yes, you can! Just thaw it completely and pat it dry before coating it in buttermilk and cornmeal.

2. Why is buttermilk used in this recipe?

Buttermilk helps the cornmeal stick to the okra, creating a thicker, crunchier coating and adding a slightly tangy flavor.

3. Can I bake the okra instead of frying?

Yes, baking is a healthier alternative. Place coated okra on a baking sheet and bake at 400°F (200°C) for about 20 minutes, turning halfway.

4. What’s the best oil to use for frying?

Vegetable oil, canola oil, or peanut oil work well for frying okra because they have high smoke points and mild flavors.

5. How do I prevent the coating from falling off?

Make sure the okra is well coated in buttermilk, and shake off any excess flour or cornmeal to avoid clumping.

6. Is fried okra healthy?

While frying adds calories, okra is naturally low-calorie and packed with nutrients like fiber, vitamins C and K, and antioxidants.

7. Can I add other spices to the coating?

Absolutely! Add spices like cayenne pepper, garlic powder, or onion powder to boost the flavor.

8. How do I keep fried okra crispy?

Avoid overcrowding the pan and make sure to drain excess oil on paper towels. Serve immediately for the best texture.

9. What dipping sauces go well with fried okra?

Ranch, remoulade, or even a simple hot sauce are all great options to pair with fried okra.

10. Can I store leftover fried okra?

Yes, store leftovers in an airtight container in the fridge. Reheat in an oven or air fryer to retain crispiness.

Conclusion:

Fried okra is a delightful way to introduce okra into your meals, especially for those who may be hesitant to try it. The crispy cornmeal coating and tender interior make each bite a treat. This Southern staple is incredibly versatile, pairing well with many main dishes and serving as an appetizer or snack. Plus, it’s quick to make and always a hit at the table!

YouTube Video Credits:
Smokin’ & Grillin with AB