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Sara Emma

Classic Crispy Fried Okra

The ultimate Southern-style okra with a shatteringly crisp crust.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 serving
Course: Dinner, Lunch
Cuisine: Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh okra pods washed, dried, and sliced into 1/2 inch rounds
  • 1 cup buttermilk or 1 egg whisked with 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal or rice flour for extra crunch
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Neutral frying oil peanut, canola, or vegetable

Equipment

  • Deep heavy-bottomed pot
  • Dutch oven
  • Slotted spoon or spider strainer
  • Wire cooling rack
  • Two shallow mixing bowls
  • Deep-fry thermometer

Method
 

  1. Prepare the Okra: Wash and thoroughly dry the okra. Slice off the stem ends and cut the pods into uniform 1/2 inch rounds.
  2. Set up the Station: In one shallow bowl, add the buttermilk. In the second bowl, whisk together the flour, cornmeal, salt, paprika, garlic powder, and pepper.
  3. Bread: Place a handful of okra into the buttermilk, then transfer to the flour mixture. Toss well to coat every piece. Shake off excess flour.
  4. Rest: Transfer the breaded okra to a wire rack and let it sit for at least 10 minutes. This ensures the breading sticks.
  5. Heat Oil: Heat 2-3 inches of oil in your pot to 375°F.
  6. Fry: Working in small batches, add the okra to the hot oil. Fry for 2-3 minutes, stirring occasionally, until the okra is golden brown and floating.
  7. Drain: Remove with a slotted spoon and place directly onto the wire cooling rack (not paper towels) to drain.
  8. Season: Sprinkle with a pinch of salt while still hot and serve immediately.

Notes

  • No Cornmeal? If you prefer a lighter, flour-only crust, replace the cornmeal with an equal amount of cornstarch or rice flour to maintain that essential crunch.
  • The "Trinidad" Twist: For a spicy kick, add a dash of cayenne pepper or finely minced scotch bonnet pepper into your flour mixture.