Crispy Cornmeal Coated Southern Fried Okra
If you’ve ever been to a farmers market in the South, you know you’d better arrive before 9 a.m. or the okra will be gone. This Fried Okra recipe turns fresh okra into crisp, golden bites that are anything but slimy. Coated in seasoned cornmeal and fried until crunchy, it’s a side dish that disappears fast. Serve it hot with Alabama white BBQ sauce for true Southern cooking.
Ingredients
- 8 ounces okra
- 1 egg
- ½ cup buttermilk
- ½ cup flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 tablespoon Old Bay Seasoning
- ¼ teaspoon cayenne pepper
- Neutral oil for frying (vegetable or canola)
Instructions
- Wash and slice okra into ¼ inch slices.
- In a bowl, mix together the egg and buttermilk.
- In a separate bowl, whisk the flour, cornmeal, salt, Old Bay and cayenne.
- Coat the okra in the egg mixture, then coat in the flour mixture and place on a parchment lined baking sheet. Let rest for 15 minutes.
- Place paper towels on a rimmed baking sheet. Heat 2 inches of oil in an iron-skillet or Dutch oven until it reaches 350º. Try to maintain the temperature of the oil at 350º. Add a few of the okra slices to the oil and cook for about 1 minute per side. Remove with a slotted spoon onto the paper towel lined baking sheet and sprinkle with additional salt if needed. Repeat with the remaining okra slices.
Barbara's Notes + Tips
- If you want the coating to be smoother, use a fine ground cornmeal instead of a medium ground.
Nutrition
Calories: 95kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 324mg | Potassium: 163mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 1mg
