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Southern Fried Okra

Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1-1/2 cups sliced fresh or frozen okra, thawed
  • 3 tablespoons buttermilk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic herb seasoning blend
  • 1/8 teaspoon pepper
  • Oil for deep-fat frying
  • Additional salt and pepper, optional

Directions

  • Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
  • In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Nutrition Facts
3/4 cup: 368 calories, 31g fat (2g saturated fat), 1mg cholesterol, 410mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 5g protein.

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Reviews

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Average Rating:
  • gunslinger
    Sep 25, 2019

    Very good fried okra recipe. The buttermilk helps keep the batter on and the garlic seasonings gave it very good flavor.

  • Marie
    Sep 4, 2019

    Good receipe but I eat it with ranch----homemade. Especially like this recipe as it leaves out egg.

  • Barbara
    Jul 6, 2019

    I have always loved fried okra. I wonder if you can do the same thing with Brussel sprouts. I think I’ll try it.

  • Susan
    Nov 26, 2017

    I'm giving this a 5-star because it's almost exactly the way I make okra. A few tips I've found work well - after you coat the okra in buttermilk, spoon or pour it into a colander so that some of the buttermilk drains off. The buttermilk will still coat the okra but will be less messy to work with. You can put the flour/cornmeal into a large zip-bag ( I usually use about 1/3 cup of each). Put in a large handful of okra at a time and give it a good shake. Take it out of the bag with a slotted spoon (or just your hand) and put it on a cake rack set atop a plate while you coat the rest. The coating excess will remain in the plate and will keep the oil from getting too dark. One more thing - if you can find a small bottle of "Soul Food Seasoning" in the spice department, grab it up and shake a hearty portion of it into the bag of coating instead of the garlic herb. It's delicious w/ okra.

  • Ruby Ross
    Jul 24, 2017

    I want to try this recipe but why can't I put these recipes in my recipe box?

  • bucky2
    Apr 6, 2017

    Down here in SC we call it Southern popcorn. A big bowl and a ball game cannot be beat! I usually buy frozen from a local source in my grocery but I'm gonna try this recipe since I grow okra. (I got problems with corn meal but have a trouble finding corn "flour")

  • randcbruns
    Jan 2, 2017

    My family loves fried okra. This recipe is one of the best ones. We love the texture of the batter.

  • Worshipguy
    Jan 19, 2015

    These were okay, but personally I like a little more flavor on my breading.

  • angelasandoval
    Sep 13, 2013

    Made exactly as directed. The best fried okra I've ever eaten...light, crispy and flavorful!

  • kirbijo
    Aug 31, 2011

    I've never made okra before but had some fresh from the farmers market and wanted to try it. I didn't have any cornmeal so I used corn muffin mix and I didn't have buttermilk so I made it with whole milk and vinegar. It turned out great! We loved it and this will be my go to recipe for fried okra!