A delicious southern staple, this Fried Okra is a classic recipe that comes together in less than 20 minutes. The perfect side dish to any southern meal!
Cut the okra into ½ inch slices and place them in a large bowl.
Add the buttermilk, garlic salt, and pepper, stir to combine.
In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper.
Zip the top and toss it around to mix everything together.
Take about 1⁄4 cup of the okra at a time, let the excess buttermilk drip off, and place it into the bag with the flour mixture. Zip the top and toss the okra around so it gets coated.
Place a wire rack over a sheet tray and take the okra pieces out one by one. I like to use tongs to help and place them without touching the wire rack. This helps any excess flour mixture fall off.
Repeat with the remaining okra until it is all coated.
Add peanut oil to a deep fryer or to a dutch oven enough to go two inches up the side of the pan. Heat the oil to 375°F.
Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to get rid of any excess oil.
Repeat with the remaining okra. Serve immediately with ranch or your favorite dipping sauce.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Frozen okra can be used as well, see my tips above on how to do that.
The fine cornmeal works the best for this recipe.
You can double this recipe to serve more people.
This can be frozen, before or after frying, see my tips above.