Southern Fried Okra

There’s nothing quite like the irresistible taste of crispy, golden-brown Dutch-fried okra coated in a light and flavorful cornmeal crust—a cherished Southern side dish that brings joy to any meal, no matter the season. Unlike the heavy, greasy, deep-fried okra often found in restaurants, this recipe features a classic Dutch-fried technique that highlights the vegetable’s natural sweetness while maintaining a delightful crunch.

This Southern fried okra recipe is quick and easy and allows busy parents to whip up a mouthwatering dish that everyone will love. Imagine the aroma of freshly fried okra wafting through your kitchen, inviting everyone to gather around the table. We’ll guide you through each step, ensuring you perfect your technique and soon savor the best-fried okra you’ve ever tasted. Get ready to impress your family with this delicious and wholesome treat! There’s nothing quite like the irresistible taste of crispy, golden brown Dutch-fried okra coated in a light and flavorful cornmeal crust—a cherished Southern side dish that brings joy to any meal, no matter the season. Unlike the heavy, greasy, deep-fried okra often found in restaurants, this recipe features a classic Dutch-fried technique that highlights the vegetable’s natural sweetness while maintaining a delightful crunch.

Dutch Fried Okra with Cornmeal

Okra, often relegated to the role of a supporting character on your dinner plate, can take center stage with this delightful crispy fried okra recipe. Transform this often-overlooked vegetable into a show-stopping appetizer that will leave your guests craving more!

Why This is the Best Recipe for Fried Okra!

We begin with fresh, raw okra, as it boasts a flavor profile that is robust and unique, far surpassing the taste of frozen alternatives. The key to achieving that perfect crunch lies in cooking the okra in small, manageable batches that allow for optimal seasoning and crispiness. Each piece is coated lightly, ensuring a delightful crunch with every bite. Your homemade fried okra will emerge from the pan golden brown and irresistibly crispy, making it an ideal side dish that stands out. This Southern fried okra recipe has earned a cherished place in my family’s culinary repertoire, and I have no doubt it will quickly become a favorite of yours as well. To get the best possible ingredients, visit your local farmers’ markets or grocery stores to find the freshest okra available.

What Exactly Does Okra Taste Like?

In the realm of vegetables, okra possesses a distinctive and captivating flavor that is truly one-of-a-kind. It offers a subtly sweet and grassy taste that might be unexpected but is surprisingly delightful. While you may not often see such a description, it’s crucial to embrace this unique flavor—especially in this crispy fried okra recipe, where the seasoning elevates its natural taste to new heights. Don’t hesitate to give it a try; this dish is sure to win over even the most hesitant eaters!

How to Choose Fresh Okra for Frying:

Choosing fresh okra is key for the best taste and texture. Look for bright green pods that are firm. They should be free from blemishes and have a smooth surface. Smaller pods are tender and less fibrous, perfect for frying. Avoid soft or slimy okra as it may be spoiled.

Step-by-Step Guide to Making Crispy Fried Okra

Step 1- Prep the Okra: Wash the okra and pat it dry. Trim the ends and slice the pods into 1/2-inch pieces.

Step 2- Soak in Buttermilk: Place the sliced okra in a bowl and pour buttermilk over it. Let it soak for 10 minutes. This step helps the coating stick better and adds flavor.

Step 3- Prepare the Coating: In another bowl, mix cornmeal, flour, salt, black pepper, paprika, and garlic powder old bay seasoning

Ingredients

¾ cups cornmeal

¾ cup all-purpose flour

One teaspoon of garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ teaspoon Old Bay

½ Teaspoon Salt

½ cup buttermilk

6 cups vegetable oil for frying

1 – 2 pounds okra okra I had, but this recipe will certainly accommodate 2 lbs., trimmed and cut into ½-inch rounds

Directions:

In a Dutch oven, heat oil to 350º.

Place okra rounds in a bowl and cover with buttermilk, tossing to coat all pieces.

Southern Fried Okra

In another bowl, whisk together cornmeal, flour, and seasonings.

Transfer okra to flour mix in batches (I did 2 – 3 batches) and toss well to coat.

Fry the okra in hot oil for 2- 4 minutes, stirring frequently to evenly brown. Refrain from crowding the pan; fry in batches. Again, I fried it in 2 – 3 batches.

Please remove it from paper towels to drain and generously sprinkle it with kosher salt while hot. Trust me, okra can take a lot of salt! Serve immediately.