DisclaimerTerms Of UseGDPR PolicyCookie Policy

savorystride

Crispy Fried Okra Delightful Southern Comfort Food

by
- 1 pound fresh okra, sliced into 1/2 inch rounds - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - Vegetable oil, for frying Selecting fresh okra is key for this dish. Look for firm, bright green pods. Avoid okra with blemishes or soft spots. The fresher the okra, the better the flavor and texture. - Medium bowl - Deep skillet or frying pan - Slotted spoon - Paper towels You will need a medium bowl to soak your okra. A deep skillet or frying pan is best for frying. A slotted spoon will help you drain the okra once it’s done. Paper towels will catch the extra oil and keep your fried okra crispy. Using the right tools makes cooking easier. Having everything ready will help you enjoy this tasty treat. For the full recipe, check the steps I’ve laid out for you. First, I soak the fresh okra in buttermilk. This step makes the okra crispier. I leave it in the buttermilk for about 15 to 20 minutes. This soak allows the okra to absorb moisture and flavor. Next, I prepare a cornmeal mixture. In a bowl, I combine cornmeal, flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. I mix it well. This coating will give the okra a delightful crunch. Now, I heat about one inch of vegetable oil in a deep skillet. I set the heat to medium-high. To check if the oil is hot, I drop a small amount of the cornmeal mix into the oil. If it bubbles and sizzles, it’s ready for frying. I take a handful of the soaked okra and dredge it in the cornmeal mixture. I ensure each piece is well coated. I shake off any extra coating. Then, I carefully place the okra slices in the hot oil. I avoid overcrowding the pan, as this can lower the oil's temperature. I fry the okra in batches for even cooking. I let the okra fry for about 3 to 5 minutes. I watch carefully for a golden-brown color. I turn them occasionally to ensure they cook evenly. Once the okra is cooked, I use a slotted spoon to transfer them to a plate lined with paper towels. This step helps drain any excess oil. While the okra is still hot, I sprinkle extra salt on top. This adds flavor and enhances the taste. For serving, I recommend a rustic bowl. You can garnish with fresh parsley and serve with a spicy dipping sauce or ranch dressing for even more flavor. Enjoy this crunchy delight! For the full recipe, check out the details above. To get that perfect crunch, soak your okra in buttermilk for 15-20 minutes. This helps the coating stick and adds moisture. Next, heat your oil to about 350°F. You can test if it's hot by dropping a bit of the cornmeal mixture in. If it bubbles, you’re ready to fry! Don't overcrowd the pan! Add only a few okra pieces at a time. This keeps the temperature steady and helps the okra cook evenly. After frying, let the okra drain on paper towels. This step removes the extra oil, keeping your fried okra crispy. For the best taste, pair your crispy fried okra with a spicy dipping sauce. Ranch dressing also works great for a cool contrast. Garnish with fresh parsley for color and flavor. You can even add a sprinkle of lemon juice for a zesty kick. For the full recipe, check out the Crispy Fried Okra section. {{image_2}} You can make crispy fried okra even better by adding herbs and spices. Try mixing in dried oregano, thyme, or even a pinch of smoked paprika. These will boost the flavor and add a nice twist. Incorporating cheese or parmesan makes the dish richer. Grate some cheese and mix it with the cornmeal. This gives the fried okra a tasty, cheesy layer that pairs well with the crispy exterior. You can also enjoy crispy fried okra in a healthier way. Try baking instead of frying. Coat your okra with the buttermilk and cornmeal mixture, then place them on a baking sheet. Bake at 425°F for about 20-25 minutes. This method cuts down on oil and calories. Using alternative flours can change the texture. Almond flour or chickpea flour adds a unique taste and keeps it gluten-free. They can make your crispy fried okra just as delicious. Want a fun twist? Try cajun-style seasoning for a kick. Mix cayenne pepper, paprika, and thyme into your cornmeal. This gives the okra a bold, spicy flavor that makes it stand out. You can also add a spicy twist with hot sauce. Drizzle some over the fried okra after cooking to add heat. This simple step turns your crispy fried okra into a zesty snack everyone will love. For the full recipe, check out the Crispy Fried Okra section. To keep your crispy fried okra fresh, cool it before storing. Hot food can create steam, making your okra soggy. Once cooled, place the okra in airtight containers. This helps lock in flavor and keeps it from drying out. When reheating, aim to keep the crispiness. The oven works best for this. Preheat it to 350°F (175°C). Place the okra on a baking sheet and heat for about 10-15 minutes. This method revives the crunch. The microwave is quick but can make the okra soggy. If you must use it, heat in short bursts and don't cover the okra. If you want to prepare ahead, you can freeze uncooked fried okra. Dredge the okra in the buttermilk and cornmeal mixture first. Lay them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or container. They stay good for about two months. When ready to fry, just drop them into hot oil straight from the freezer. Adjust cooking time slightly since they'll be frozen. Yes, you can skip buttermilk. Use regular milk or a non-dairy milk instead. This will still help the cornmeal stick. The okra will taste good, but buttermilk adds extra flavor. You can use breadcrumbs or crushed crackers as a substitute. Both will give a nice crunch. If you want a gluten-free option, try almond flour or chickpea flour. These will change the flavor a bit, but they work well. Test the oil by dropping in a bit of the cornmeal mixture. If it bubbles and sizzles, the oil is ready. Another way is to use a kitchen thermometer. The oil should reach 350°F to 375°F for best results. You can prep the okra in advance. Soak and coat it, then store it in the fridge. Just fry it right before serving. This keeps your fried okra fresh and crispy. Crispy fried okra goes great with many dishes. Try it with fried chicken or BBQ ribs. It also works well in gumbo or as a side dish with sandwiches. For a light meal, serve it with a fresh salad. You've learned how to make crispy fried okra with fresh ingredients. Selecting firm, bright okra and using the right tools makes all the difference. Remember to soak the okra for maximum crispiness and avoid overcrowding the pan when frying. Explore variations with herbs or spices for fun twists. Finally, store leftovers in airtight containers for later enjoyment. With these tips, you can enjoy delicious, homemade fried okra any time. Happy cooking!
Save It Jump to Recipe

Crispy Fried Okra is true Southern comfort food that never disappoints. You can enjoy its crunchy texture and rich flavor easily at home. With fresh okra, buttermilk, and the right spices, you can create a dish that impresses anyone. Whether you’re a seasoned cook or a beginner, I’ll guide you through the steps to make this delightful treat. Let’s dive into the joy of making Crisp Fried Okra together!

Ingredients

List of Ingredients

– 1 pound fresh okra, sliced into 1/2 inch rounds

– 1 cup buttermilk

– 1 cup cornmeal

– 1/2 cup all-purpose flour

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon cayenne pepper (adjust to taste)

– Salt and black pepper to taste

– Vegetable oil, for frying

Selecting fresh okra is key for this dish. Look for firm, bright green pods. Avoid okra with blemishes or soft spots. The fresher the okra, the better the flavor and texture.

Essential Kitchen Tools Needed

– Medium bowl

– Deep skillet or frying pan

– Slotted spoon

– Paper towels

You will need a medium bowl to soak your okra. A deep skillet or frying pan is best for frying. A slotted spoon will help you drain the okra once it’s done. Paper towels will catch the extra oil and keep your fried okra crispy.

Using the right tools makes cooking easier. Having everything ready will help you enjoy this tasty treat. For the full recipe, check the steps I’ve laid out for you.

Step-by-Step Instructions

Preparation of Okra

First, I soak the fresh okra in buttermilk. This step makes the okra crispier. I leave it in the buttermilk for about 15 to 20 minutes. This soak allows the okra to absorb moisture and flavor.

Next, I prepare a cornmeal mixture. In a bowl, I combine cornmeal, flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. I mix it well. This coating will give the okra a delightful crunch.

Frying Process

Now, I heat about one inch of vegetable oil in a deep skillet. I set the heat to medium-high. To check if the oil is hot, I drop a small amount of the cornmeal mix into the oil. If it bubbles and sizzles, it’s ready for frying.

I take a handful of the soaked okra and dredge it in the cornmeal mixture. I ensure each piece is well coated. I shake off any extra coating. Then, I carefully place the okra slices in the hot oil. I avoid overcrowding the pan, as this can lower the oil’s temperature. I fry the okra in batches for even cooking.

I let the okra fry for about 3 to 5 minutes. I watch carefully for a golden-brown color. I turn them occasionally to ensure they cook evenly.

Draining and Seasoning

Once the okra is cooked, I use a slotted spoon to transfer them to a plate lined with paper towels. This step helps drain any excess oil.

While the okra is still hot, I sprinkle extra salt on top. This adds flavor and enhances the taste. For serving, I recommend a rustic bowl. You can garnish with fresh parsley and serve with a spicy dipping sauce or ranch dressing for even more flavor. Enjoy this crunchy delight!

For the full recipe, check out the details above.

Tips & Tricks

Achieving Maximum Crispiness

To get that perfect crunch, soak your okra in buttermilk for 15-20 minutes. This helps the coating stick and adds moisture. Next, heat your oil to about 350°F. You can test if it’s hot by dropping a bit of the cornmeal mixture in. If it bubbles, you’re ready to fry!

Avoiding Sogginess

Don’t overcrowd the pan! Add only a few okra pieces at a time. This keeps the temperature steady and helps the okra cook evenly. After frying, let the okra drain on paper towels. This step removes the extra oil, keeping your fried okra crispy.

Ideal Serving Suggestions

For the best taste, pair your crispy fried okra with a spicy dipping sauce. Ranch dressing also works great for a cool contrast. Garnish with fresh parsley for color and flavor. You can even add a sprinkle of lemon juice for a zesty kick.

For the full recipe, check out the Crispy Fried Okra section.

Variations

Flavor Enhancements

You can make crispy fried okra even better by adding herbs and spices. Try mixing in dried oregano, thyme, or even a pinch of smoked paprika. These will boost the flavor and add a nice twist.

Incorporating cheese or parmesan makes the dish richer. Grate some cheese and mix it with the cornmeal. This gives the fried okra a tasty, cheesy layer that pairs well with the crispy exterior.

Healthier Alternatives

You can also enjoy crispy fried okra in a healthier way. Try baking instead of frying. Coat your okra with the buttermilk and cornmeal mixture, then place them on a baking sheet. Bake at 425°F for about 20-25 minutes. This method cuts down on oil and calories.

Using alternative flours can change the texture. Almond flour or chickpea flour adds a unique taste and keeps it gluten-free. They can make your crispy fried okra just as delicious.

International Twists

Want a fun twist? Try cajun-style seasoning for a kick. Mix cayenne pepper, paprika, and thyme into your cornmeal. This gives the okra a bold, spicy flavor that makes it stand out.

You can also add a spicy twist with hot sauce. Drizzle some over the fried okra after cooking to add heat. This simple step turns your crispy fried okra into a zesty snack everyone will love.

For the full recipe, check out the Crispy Fried Okra section.

Storage Info

Best Practices for Storing Leftovers

To keep your crispy fried okra fresh, cool it before storing. Hot food can create steam, making your okra soggy. Once cooled, place the okra in airtight containers. This helps lock in flavor and keeps it from drying out.

Reheating Tips

When reheating, aim to keep the crispiness. The oven works best for this. Preheat it to 350°F (175°C). Place the okra on a baking sheet and heat for about 10-15 minutes. This method revives the crunch. The microwave is quick but can make the okra soggy. If you must use it, heat in short bursts and don’t cover the okra.

Freezing Uncooked Fried Okra

If you want to prepare ahead, you can freeze uncooked fried okra. Dredge the okra in the buttermilk and cornmeal mixture first. Lay them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or container. They stay good for about two months. When ready to fry, just drop them into hot oil straight from the freezer. Adjust cooking time slightly since they’ll be frozen.

FAQs

Can I make crispy fried okra without buttermilk?

Yes, you can skip buttermilk. Use regular milk or a non-dairy milk instead. This will still help the cornmeal stick. The okra will taste good, but buttermilk adds extra flavor.

What can I substitute for cornmeal?

You can use breadcrumbs or crushed crackers as a substitute. Both will give a nice crunch. If you want a gluten-free option, try almond flour or chickpea flour. These will change the flavor a bit, but they work well.

How do I know when the oil is hot enough for frying?

Test the oil by dropping in a bit of the cornmeal mixture. If it bubbles and sizzles, the oil is ready. Another way is to use a kitchen thermometer. The oil should reach 350°F to 375°F for best results.

Can I make this recipe ahead of time?

You can prep the okra in advance. Soak and coat it, then store it in the fridge. Just fry it right before serving. This keeps your fried okra fresh and crispy.

What dishes pair well with crispy fried okra?

Crispy fried okra goes great with many dishes. Try it with fried chicken or BBQ ribs. It also works well in gumbo or as a side dish with sandwiches. For a light meal, serve it with a fresh salad.

You’ve learned how to make crispy fried okra with fresh ingredients. Selecting firm, bright okra and using the right tools makes all the difference. Remember to soak the okra for maximum crispiness and avoid overcrowding the pan when frying. Explore variations with herbs or spices for fun twists. Finally, store leftovers in airtight containers for later enjoyment. With these tips, you can enjoy delicious, homemade fried okra any time. Happy cooking!

- 1 pound fresh okra, sliced into 1/2 inch rounds - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - Vegetable oil, for frying Selecting fresh okra is key for this dish. Look for firm, bright green pods. Avoid okra with blemishes or soft spots. The fresher the okra, the better the flavor and texture. - Medium bowl - Deep skillet or frying pan - Slotted spoon - Paper towels You will need a medium bowl to soak your okra. A deep skillet or frying pan is best for frying. A slotted spoon will help you drain the okra once it’s done. Paper towels will catch the extra oil and keep your fried okra crispy. Using the right tools makes cooking easier. Having everything ready will help you enjoy this tasty treat. For the full recipe, check the steps I’ve laid out for you. First, I soak the fresh okra in buttermilk. This step makes the okra crispier. I leave it in the buttermilk for about 15 to 20 minutes. This soak allows the okra to absorb moisture and flavor. Next, I prepare a cornmeal mixture. In a bowl, I combine cornmeal, flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. I mix it well. This coating will give the okra a delightful crunch. Now, I heat about one inch of vegetable oil in a deep skillet. I set the heat to medium-high. To check if the oil is hot, I drop a small amount of the cornmeal mix into the oil. If it bubbles and sizzles, it’s ready for frying. I take a handful of the soaked okra and dredge it in the cornmeal mixture. I ensure each piece is well coated. I shake off any extra coating. Then, I carefully place the okra slices in the hot oil. I avoid overcrowding the pan, as this can lower the oil's temperature. I fry the okra in batches for even cooking. I let the okra fry for about 3 to 5 minutes. I watch carefully for a golden-brown color. I turn them occasionally to ensure they cook evenly. Once the okra is cooked, I use a slotted spoon to transfer them to a plate lined with paper towels. This step helps drain any excess oil. While the okra is still hot, I sprinkle extra salt on top. This adds flavor and enhances the taste. For serving, I recommend a rustic bowl. You can garnish with fresh parsley and serve with a spicy dipping sauce or ranch dressing for even more flavor. Enjoy this crunchy delight! For the full recipe, check out the details above. To get that perfect crunch, soak your okra in buttermilk for 15-20 minutes. This helps the coating stick and adds moisture. Next, heat your oil to about 350°F. You can test if it's hot by dropping a bit of the cornmeal mixture in. If it bubbles, you’re ready to fry! Don't overcrowd the pan! Add only a few okra pieces at a time. This keeps the temperature steady and helps the okra cook evenly. After frying, let the okra drain on paper towels. This step removes the extra oil, keeping your fried okra crispy. For the best taste, pair your crispy fried okra with a spicy dipping sauce. Ranch dressing also works great for a cool contrast. Garnish with fresh parsley for color and flavor. You can even add a sprinkle of lemon juice for a zesty kick. For the full recipe, check out the Crispy Fried Okra section. {{image_2}} You can make crispy fried okra even better by adding herbs and spices. Try mixing in dried oregano, thyme, or even a pinch of smoked paprika. These will boost the flavor and add a nice twist. Incorporating cheese or parmesan makes the dish richer. Grate some cheese and mix it with the cornmeal. This gives the fried okra a tasty, cheesy layer that pairs well with the crispy exterior. You can also enjoy crispy fried okra in a healthier way. Try baking instead of frying. Coat your okra with the buttermilk and cornmeal mixture, then place them on a baking sheet. Bake at 425°F for about 20-25 minutes. This method cuts down on oil and calories. Using alternative flours can change the texture. Almond flour or chickpea flour adds a unique taste and keeps it gluten-free. They can make your crispy fried okra just as delicious. Want a fun twist? Try cajun-style seasoning for a kick. Mix cayenne pepper, paprika, and thyme into your cornmeal. This gives the okra a bold, spicy flavor that makes it stand out. You can also add a spicy twist with hot sauce. Drizzle some over the fried okra after cooking to add heat. This simple step turns your crispy fried okra into a zesty snack everyone will love. For the full recipe, check out the Crispy Fried Okra section. To keep your crispy fried okra fresh, cool it before storing. Hot food can create steam, making your okra soggy. Once cooled, place the okra in airtight containers. This helps lock in flavor and keeps it from drying out. When reheating, aim to keep the crispiness. The oven works best for this. Preheat it to 350°F (175°C). Place the okra on a baking sheet and heat for about 10-15 minutes. This method revives the crunch. The microwave is quick but can make the okra soggy. If you must use it, heat in short bursts and don't cover the okra. If you want to prepare ahead, you can freeze uncooked fried okra. Dredge the okra in the buttermilk and cornmeal mixture first. Lay them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or container. They stay good for about two months. When ready to fry, just drop them into hot oil straight from the freezer. Adjust cooking time slightly since they'll be frozen. Yes, you can skip buttermilk. Use regular milk or a non-dairy milk instead. This will still help the cornmeal stick. The okra will taste good, but buttermilk adds extra flavor. You can use breadcrumbs or crushed crackers as a substitute. Both will give a nice crunch. If you want a gluten-free option, try almond flour or chickpea flour. These will change the flavor a bit, but they work well. Test the oil by dropping in a bit of the cornmeal mixture. If it bubbles and sizzles, the oil is ready. Another way is to use a kitchen thermometer. The oil should reach 350°F to 375°F for best results. You can prep the okra in advance. Soak and coat it, then store it in the fridge. Just fry it right before serving. This keeps your fried okra fresh and crispy. Crispy fried okra goes great with many dishes. Try it with fried chicken or BBQ ribs. It also works well in gumbo or as a side dish with sandwiches. For a light meal, serve it with a fresh salad. You've learned how to make crispy fried okra with fresh ingredients. Selecting firm, bright okra and using the right tools makes all the difference. Remember to soak the okra for maximum crispiness and avoid overcrowding the pan when frying. Explore variations with herbs or spices for fun twists. Finally, store leftovers in airtight containers for later enjoyment. With these tips, you can enjoy delicious, homemade fried okra any time. Happy cooking!

Crispy Fried Okra

Discover the ultimate recipe for crispy fried okra that will impress your friends and family! This easy-to-follow guide will take you through soaking fresh okra in buttermilk, coating it in a flavorful cornmeal mix, and frying it to perfection. Perfect as a snack or appetizer, this dish is sure to be a crowd-pleaser. Click through to explore the recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

1 pound fresh okra, sliced into 1/2 inch rounds

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Vegetable oil, for frying

Instructions
 

In a medium bowl, soak the sliced okra in buttermilk for about 15-20 minutes to ensure they are coated well.

    In another bowl, mix together the cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.

      Heat about 1 inch of vegetable oil in a deep skillet or a frying pan over medium-high heat. To test if the oil is ready, drop a small amount of the cornmeal mixture into the oil; if it bubbles and sizzles, you’re good to go.

        Take a handful of the okra slices from the buttermilk and dredge them in the cornmeal mixture, ensuring they are well coated. Shake off any excess.

          Carefully place the coated okra slices into the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.

            Fry for about 3-5 minutes or until the okra is golden brown and crispy, turning occasionally for even cooking.

              Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain excess oil.

                Season with extra salt if desired while they are still hot.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the crispy fried okra in a rustic bowl or platter, garnished with fresh parsley and a side of spicy dipping sauce or ranch dressing for added flavor.

                      Leave a Comment

                      Recipe Rating