Description
Crispy and golden Southern Fried Okra, made by soaking fresh okra in buttermilk and coating with self-rising cornmeal before frying to perfection. A classic Southern side dish that is quick to prepare and deliciously crunchy.
Ingredients
Okra Preparation
- 1 lb fresh okra, rinsed and sliced (discard stems and tips)
- 2 cups buttermilk
Breading and Frying
- 2 cups self-rising cornmeal
- Vegetable oil, enough to fill 2 inches in the skillet for frying
Instructions
- Soak Okra: Rinse the okra thoroughly, then slice it while discarding the stems and tips. Pour the buttermilk over the sliced okra in a bowl, cover it, and refrigerate for 30 minutes to tenderize and flavor the okra.
- Coat Okra: Remove the okra slices from the buttermilk, letting excess drip off briefly, and then dredge the pieces thoroughly in self-rising cornmeal, ensuring each slice is evenly coated.
- Heat Oil: Pour vegetable oil to a depth of 2 inches in a Dutch oven or large skillet. Heat the oil to 375ºF (190ºC), using a thermometer to ensure proper frying temperature for crispy results.
- Fry Okra: Fry the okra slices in batches carefully to avoid overcrowding, cooking each batch for about 4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove and drain on paper towels before serving.
Notes
- Ensure the oil is at the correct temperature to avoid soggy or greasy okra.
- Frying in batches helps maintain consistent oil temperature and crispiness.
- Serve immediately for the best texture and flavor.
- Self-rising cornmeal includes leavening which adds a slight fluffiness to the coating.
- Leftover fried okra can be reheated in a hot oven to retain crispiness.
