Golden, crunchy fried okra with a light, seasoned coating—perfect as a snack, appetizer, or side dish. The key is keeping it dry, hot, and crispy.
Servings
4–6
Time
- Prep: 15 minutes
- Cook: 10–15 minutes
- Total: 25–30 minutes
Ingredients
- 1 lb (450 g) fresh okra, sliced into 1/2-inch rounds
- 1 cup buttermilk (or regular milk + 1 tsp vinegar/lemon juice)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder (optional)
- 1/4 tsp cayenne pepper (optional, for heat)
- Vegetable oil for frying (enough for 1–2 inches in the pan)
Optional: hot sauce for serving, ranch, or comeback sauce
Instructions
- Prep the okra
Wash and dry okra well. Slice into 1/2-inch rounds. - Soak
Place okra in a bowl and pour in buttermilk. Let sit 5–10 minutes. - Make the coating
In a second bowl, mix cornmeal, flour, salt, pepper, paprika, and any optional spices. - Coat
Drain excess buttermilk from the okra (don’t rinse).
Toss okra in the cornmeal mixture until well coated. - Fry
Heat oil to 175°C / 350°F.
Fry okra in batches for 2–4 minutes, stirring occasionally, until golden and crisp.
Remove with a slotted spoon and drain on paper towels. Sprinkle with a little salt while hot. - Serve
Serve immediately for maximum crispiness.
Tips for Extra Crispy Fried Okra
- Dry the okra well before slicing—moisture makes it soggy.
- Don’t overcrowd the pan—fry in batches.
- Keep oil temperature steady around 350°F / 175°C.
- If using frozen okra, thaw and pat very dry first