fried okra

This fried okra recipe is fresh sliced okra coated in buttermilk and a seasoned cornmeal mixture, then deep fried to golden brown perfection. A classic side dish or appetizer option that&#x27;s easy to make and totally delicious!

Fried Okra

okra pods

buttermilk

all purpose flour

cornmeal

salt

smoked paprika

garlic powder

pepper

vegetable oil

parsley (optional)

Heat 3 inches of oil in a deep pot to 375 degrees F.

Remove the stem ends of the okra. Slice each okra pod into 3/4 inch thick pieces.

Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.

Place the flour, cornmeal, salt, paprika garlic powder and pepper in a medium sized bowl. Stir to combine.

Dredge each piece of okra in the flour mixture, making sure it&#x27;s coated evenly. Repeat the  process with the remaining okra pieces.

Fry 10 pieces of okra at a time for 3 minutes or until golden brown.

Sprinkle with parsley if desired, then serve.

Dredged in cornmeal and fried on the stovetop until golden brown, this crispy Fried Okra recipe is an easy and delicious way to enjoy fresh produce this season!

lb. fresh okra

milk

flour

Vegetable oil,

Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.

Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.

In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.

Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.

Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.

Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.

Vegan fried okra is perfect when you're tired of green smoothies and just want something salty, fatty and crispy!

Vegan Fried Okra

apple cider vinegar

cayenne pepper

salt (plus more for sprinkling)

okra

Heat about 2.5 cm (1/2 inch) of oil...

Heat about 2.5 cm (1/2 inch) of oil in a small frying pan over medium heat.

Put the apple cider vinegar into a measuring...

Put the apple cider vinegar into a measuring cup and add soy milk to make ¼ (60 ml) cup. Transfer to a bowl.

In a separate bowl combine the cornmeal, flour,...

In a separate bowl combine the cornmeal, flour, garlic powder, cayenne, salt and pepper.

Test the oil by dipping a wooden chopstick...

Test the oil by dipping a wooden chopstick in it. If the oil bubbles up around it, it’s hot enough. Work in small batches and dip the some okra first into the buttermilk, then transfer a few pieces at a time to the flour mixture and roll to cover. Fry, turning as necessary until golden brown on all sides. Transfer to a paper towel-lined plate to drain. (I found it easier to transfer the okra pieces in and out of the oil with chopsticks).

If you want you can sprinkle a bit...

If you want you can sprinkle a bit more salt over the hot okra (optional). Serve warm.

Fried Okra is a Southern staple. So simple to make, fried okra makes the perfect side dish. Get this heirloom family fried okra recipe that you'll love.

Fried Okra Recipe

okra (sliced)

corn meal

all-purpose flour

Preheat oven to 350º F.

Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.

In the meantime, heat oil in a large skillet over medium heat.

Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.

Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.

A delicious recipe you will make again and again.

Indian Bhindi Masala Dry Fry (Spicy Fried Okra)

lb okra/bhindi

tbsp oil

onion

tomato (chopped or ½ cup chopped tomatoes)

green chilies (slit)

tsp ginger-garlic paste

¼ tsp turmeric powder/haldi

¼ tsp red chili powder/lal mirch powder

½ tsp coriander powder/dhania powder

½ tsp cumin powder/jeera powder

mango

¼ tsp garam masala powder

dry fenugreek leaves/kasuri methi (crushed)

tbsp chopped coriander leaves/dhania patta

Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)

Slice off the crown and tip of each bhindi. then slice them vertically.

also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.

saute them till they start turning light brown.

Add 1 tsp ginger-garlic paste and the green chilies.

Saute till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. stir well.

Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and ½ tsp dry mango powder.

Mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

Add the chopped bhindi/okra. season with salt. stir very well.

Cover the pan with a tight fitting lid and cook on a low flame or simmer.

check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it, if the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.

once the bhindi is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi/dry fenugreek leaves, crushed. stir very well.

lastly add 2 tbsp chopped coriander leaves, stir.

serve bhindi fry hot.

Old School Skillet Fried Okra

lb okra (about 4 cups, cut)

Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.

In a large bowl, add salt, pepper, and corn meal to damp okra.  Toss lightly to coat.

Heat a large cast iron skillet over medium heat and add vegetable oil.

Once oil is heated, carefully add okra including meal remaining in the bottom of the bowl.  Stir frequently until the okra is browned and cooked through (about 20 minutes) - being cautious not to burn it.  I also like to mash mine up a bit to get that hash-like consistency.

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!

Southern Fried Okra

garlic salt

black pepper

onion powder

paprika

peanut oil,

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.

Yes to the buttermilk used in this recipe. It makes a difference.

Thanks for publishing this recipe; it’s a favorite dish for many southerners. Some of us (me) had forgotten about it after living up north for awhile. I tried this in my air fryer with quite good results with easier cleanup &amp; without having used oil disposal issue.
I followed the recipe and fried in preheated air fryer at 375 for about 10-12 min. Sprayed the okra in the pan generously, flipped it over after about 5 min and sprayed it well again leaving no dry spots of meal. Won’t say it’s as good as okra fried in peanut oil but it is a good alternative to save on calories and oils.

Delightfully crunchy and perfectly seasoned, fried okra is a traditional Southern favorite!

yellow cornmeal

cayenne pepper (,

If you&#39;re using a deep fryer, start heating the oil to between 360 and 375 degrees.  Use an instant read thermometer to ensure the oil is the correct temperature.  If using a pan, fill it to a depth of one inch and start heating it after the okra has soaked in the buttermilk but make sure the oil is heated before breading it so that you can immediately fry after breading.

You can use either fresh or frozen okra.  If using frozen let them thaw and drain completely.  If using fresh, trim the ends and slice them into 1/3 inch to 1/2 inch pieces.Place them in a bowl and pour the buttermilk over them.  Let them soak for 10-15 minutes and stir them occasionally.Dump the okra into a colander and let them drain to remove excess buttermilk.

While the okra is soaking in the buttermilk, prepare the breading mixture.Place all the ingredients in a ziplock bag.  I have found this is the easiest and cleanest method for breading the okra and it also ensures they get a good thoroughly and evenly coated.Place the drained okra in the ziplock bag and shake vigorously until all the pieces are thoroughly coated.

Test the oil temperature before adding in the whole batch.  To do this, place one piece of okra in the oil.  If it immediately sizzles and foams and slowly starts browning the oil is ready.Fry the okra in batches to avoid overcrowding.When you place the okra in the basket and lower it into the oil, immediately move the basket up and down to make sure the okra doesn&#39;t stick to the bottom of the basket. Fry the okra for 3-4 minutes until light brown, shaking the basket occasionally to ensure the okra is evenly browned.  If using a skillet, move the pieces around with a fork or spoon.Raise the basket and let it sit for a few second to let any excess oil drip off and then drain the okra on paper towels for one minute.  If using a skillet, use a slotted spoon to remove the okra.  Serve immediately while still hot and crunchy.

Enjoy the okra plain or serve it with your favorite condiments such as ketchup, ranch dressing, blue cheese dressing, remoulade, Big Mac sauce, tartar sauce, etc.

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Top 9 fried okra recipes from across the web

The most viewed fried okra recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Okra

Fried Okra

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The most viewed fried okra recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine