Crispy Skillet Fried Okra: A Southern Staple Made Simple
Crispy and crunchy on the outside yet tender on the inside with just the right sprinkle of sea salt. My extra because your family will eat this fried okra up!
Servings: 4
Calories: 218kcal
Ingredients
- 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
Instructions
- 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.
Notes
Tips For Making Crispy Southern Okra:
- Keep it dry: Pat okra completely dry before frying to prevent slime and help it crisp up.
- Frozen works too: If using frozen okra, thaw it fully and blot well with paper towels.
- Choose the right oil: Bacon grease adds bold flavor, but vegetable or canola oil works just fine.
- Don’t overcrowd the pan: Fry in batches and let the okra cook undisturbed to get that golden, crispy texture.
Nutrition
Calories: 218kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1796mg | Potassium: 408mg | Fiber: 6g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 2mg