How to Make Fried Okra Without Sliminess

Fried okra is the epitome of soul food, but its slimy texture is unappealing. The lactic acid in buttermilk dissolves the slime for crispy okra.

Okra is a staple of Southern, Caribbean and West African cooking, but many people are turned off by the slime it secretes. The slime produced by this mucilage is perfectly safe to consume, but the texture is unpleasant to some. There are several methods of cooking okra to reduce the sliminess. Long cooking, like in gumbo, dissolves the mucus. But for quick cooking methods like frying, there are some steps you can take to combat the goo. Does this Spark an idea?

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1 lb. fresh okra (not frozen)
Buttermilk
½ cup flour
½ cup cornmeal
Salt
Pepper
Cayenne pepper or other seasonings
Saucepan
Shallow dish
Frying oil or lard

Instructions

- 1
  
  Slice the okra into 1-inch disks, or leave whole. Whole okra is less slimy than sliced okra, but the disks are easier to eat. You can also slice the okra lengthwise. Whether to slice the okra is a matter of taste.
- 2
  
  Season the okra with salt and pepper.
- 3
  
  Marinate the okra in buttermilk for 30 minutes and drain. The lactic acid in the buttermilk will dissolve the mucus, reducing the sliminess.
- 4
  
  Heat 1 qt. of oil in a saucepan to 350 degrees Fahrenheit.
- 5
  
  Mix the flour and cornmeal in a shallow dish and season with cayenne pepper, garlic powder, paprika or other spices.
- 6
  
  Dredge the marinated okra in the cornmeal and flour mixture, coating completely.
- 7
  
  Fry the okra in batches until golden brown, about two to three minutes. Don't overcrowd the saucepan. Drain the okra on a paper towel-lined plate.
- 8
  
  Season with salt and pepper and serve immediately.