How to Make the Best Fried Okra in the Southern World

Okra is also typically added to Louisiana gumbo.

Okra, a low-calorie vegetable loaded with fiber and many other beneficial nutrients, is not exactly known in the South for its healthy qualities. In its deep-fried incarnation, okra is a popular Southern dish with simple ingredients and a true taste of soul food. The best news is that you don't have to be a Southerner to prepare and enjoy this delicious dish.

Things You'll Need

• 2 lbs. fresh okra
• Chef's knife
• Large bowl
• 1/2 cup buttermilk
• 1 cup cornmeal
• 1/2 tsp. salt
• 1 cup all-purpose flour
• 1/2 tsp. ground black pepper
• 1/2 cup vegetable oil
• Cast-iron frying pan
• Large slotted spoon
• Paper towel

Instructions

1. Cut off ends of 2 lbs. fresh okra and slice into 1/4-inch pieces with a chef's knife.

2. Place cut okra in a large bowl with 1/2 cup buttermilk and allow the okra to soak for 10 minutes.

3. Mix 1 cup cornmeal, 1/2 tsp. salt, 1 cup all-purpose flour and 1/2 tsp. ground black pepper in a large bowl.

4. Dip okra in the dry ingredients, covering each piece thoroughly with the mixture.

5. Heat 1/2 cup vegetable oil in a large cast-iron frying pan over medium heat.

6. Place okra on a large slotted spoon and carefully lower the vegetables into the oil until the pan is full.

7. Stir the okra until it cooks to a golden brown.

8. Remove the okra from the oil and place on several layers of paper towel to drain.

9. Sprinkle salt to taste and serve.

Tips & Warnings

• Replace fresh okra with frozen okra when the vegetable is out of season.

• Replace buttermilk with a large egg if desired.

• Add cayenne pepper for a spicy taste.

• Check for oil readiness by placing a piece of okra into the hot oil. The oil bubbles when hot enough. Turn up the heat if the oil doesn't bubble.

References

• The Food Network: Fried Okra; Paula Dean
• Southern Recipes: Southern Fried Okra Recipe
• University of Illinois Extension Agency: Okra