How to Cook Southern Fried Okra

Okra can be served boiled or stewed, but one of the best ways to eat it is fried. Crispy, golden brown, fried okra is a delicious side dish to almost any meal in the South. Try it where ever you live and you may find yourself cooking it again and again.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1/2 lb. of fresh okra
• 2 cups of dry corn bread mix
• 1 cup of buttermilk
• Vegetable oil for frying
• Large frying pan

1. Rinse and dry okra. Using a sharp knife and cutting board, slice the okra into 1/2 inch slices or discs, discarding the pointed tips and the stem ends.
2. Begin heating the oil in a frying pan over medium-high heat. Be sure to carefully monitor the oil during this process to ensure it doesn't get too hot.
3. Put the buttermilk and the corn bread mix into separate bowls. Coat the okra discs first in the corn bread mix, then dip them quickly into the buttermilk, then back into the corn bread mix again.
4. Carefully put the breaded okra into the hot oil and gently fry until the pieces are golden brown and crispy. Lightly salt the okra after removing it from the oil.

Tips & Warnings

• Fried okra is best when served hot. If you are cooking other dishes after the okra is done, try placing the okra in a warming drawer or on a cookie sheet in a low temperature oven to keep it warm.
• To test the readiness of your oil before adding the entire batch of okra, add just one piece. The okra should bubble and float in the oil. If the piece of okra sits on the bottom with few bubbles, the oil is not hot enough. If it rises to the top and immediately begins to darken in color, the oil is too hot.
• As always, when frying anything be extremely careful with the oil. Don't step away from the stove, even for just a few minutes, as it can quickly over- heat and possibly cause a fire.
• If the oil starts to smoke, reduce the heat, or remove the pan from the burner until it cools down.

Who Can Help: