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.
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
Instructions
- Prep the OkraWash and Slice the OkraRinse 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 ButtermilkPlace 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 CoatingCombine 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 OkraRemove 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 OkraHeat the OilPour 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 BatchesCarefully 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 OilUse 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.