Fried Okra

"I am posting this in tribute to the hours I spent as a child picking okra in my grandparent's garden. I never knew fried okra was a vegetable growing up, I thought it was a special treat only available in the summertime. Frozen okra was thrown into gumbo, but when it was fresh, we usually fried it. (Unless Daddy requested "stewed" okra.....his favorite, not ours!) I can't believe this version isn't on food.com, but I couldn't find it. Here's to a wonderful childhood!"
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by alligirl photo by alligirl
Ready In:
20mins
Ingredients:
9
Serves:
3-4
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ingredients

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directions

  • Heat the oil in a large, heavy-bottomed skillet (may use sauce pan, but you'll have to cook in more batches) to 350 degrees F.
  • In a plastic bag, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Shake it up to mix it up thoroughly.
  • Place cut up okra in a bowl, and pour the buttermilk over it. Toss it so that each piece is coated with buttermilk.
  • Add the okra to the bag with the cornmeal mixture in it, and shake it well to coat.
  • Carefully add the okra to the hot oil, and cook until golden brown. You may need to cook it in batches, depending on the size of your skillet or pan.
  • Remove from oil, and drain on paper towels. Test a piece to check and see if you need to add more salt. Do so if needed. Serve immediately and enjoy!

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Reviews

  1. Great little recipe! Made exactly as posted, and sprinkled Tony Chachere's Cajun seasoning after frying. So good!!! Made for SWT 2018, Team IncrEdibles.
     
  2. So good! I used whole frozen baby okra which is about an inch in length. I loved the addition of the cornmeal and the kick of cayenne.
     
  3. these were good .i like the addition of garlic powder and cayenne simple to make , those that dont know about the brown paper bag for frying it really works to shake off excess breading but really coat the product
     
  4. I used the breading part of the recipe to make fried green tomatoes. Instead of buttermilk I used yogurt thinned with milk, and I used Tony Chachere's Creole seasoning since I had neither cayenne pepper nor garlic powder. Everyone who tried them was pleased with the crispness and flavor. Thanks for sharing!
     
  5. There's no place like home! I've always been a fried okra lover, and these were really close to the ones my mom used to make. She used cornmeal, which gives an extra crunch. She did not use cayenne, which I loved! Spicy and crunchy, why, they're almost potato chips! LOL Addictive and I'm fixing them again, soon! Thanks for sharing, breezermom!
     
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Tweaks

  1. I used the breading part of the recipe to make fried green tomatoes. Instead of buttermilk I used yogurt thinned with milk, and I used Tony Chachere's Creole seasoning since I had neither cayenne pepper nor garlic powder. Everyone who tried them was pleased with the crispness and flavor. Thanks for sharing!
     

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