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Fried Okra is a tried and true, classic southern recipe! You are ready to dig into this incredible fried veggie with just a few simple ingredients and a cast iron skillet. Crispy, crunchy, and flavorful, this tasty recipe is a perfect summertime side dish.
Okra – you either love it or hate it. I just had to be blunt, because that’s really how people feel. For me, I am confessing right now, as a true southerner, I only like it one way – summertime fresh and fried. Now that I’ve gotten that off my chest, here’s a few facts about that green pod that was officially voted “the most hated vegetable ever”…
Okra has some incredible health benefits. It’s low in calories, one cup of raw okra only has around 30 calories. One cup also has a whopping 66% RDA of Vitamin K. Okra is also high is calcium, fiber, vitamin C, protein, folate & magnesium.
I know y’all are so glad that I shared these important tidbits about okra! So now, let’s get to the good stuff…cooking and eating. Even though I said I like my okra fried, that doesn’t mean greasy. It’s actually funny when I say I’m making okra – friends kinda roll their eyes but when it comes time to put the plate on the table, there’s never any left.
Ingredients Needed To Make Fried Okra
- Sliced Fresh Okra
- Canola Oil
People Often Ask…
While I definitely encourage you to use fresh okra, just for the texture and flavor of it, I completely understand that it is hard to find fresh in many places.
If you’re unable to get fresh okra, you can absolutely use frozen, just make sure to thaw it out first. For the best results, you’ll want to thaw the okra completely and then pat it with a paper towel to absorb moisture prior to starting the recipe.
I like to use either a heavy bottom cast iron pan, or a Dutch Oven for frying okra. I would recommend using a Dutch Oven if you have one to avoid any splattering oil.
- 3 cups washed and sliced fresh okra
- ½ cup homemade butter milk – ½ cup milk with 1 tablespoon white vinegar
- 1 cup cornmeal
- ¼ cup flour
- 1 tablespoon salt
- ¼ teaspoon pepper
- Canola oil for frying
- Make buttermilk by adding vinegar to milk and let sit for 5 minutes.
- Mix cornmeal, flour, salt and pepper in a bowl.
- Heat oil in cast iron skillet.
- In a large bowl, place okra and buttermilk.
- Strain okra in a mesh colander.
- Gently add okra to dry ingredients, turning to coat.
- When oil is hot (test by dropping a small amount of cornmeal into grease & if it starts to sizzle, oil is ready) shake off excess cornmeal on okra and add to skillet.
- Cook for approximately 12 to 15 minutes on medium heat until brown.
- Place on paper towels to drain and sprinkle with sea salt.