Fried okra is my favorite vegetable from the womb.
Before I had eyes to see or a nose to smell or tastebuds to tickle, I’m sure it was my favorite because my mama was Southern born, too.
I’ve made it for years, but it was only in last year’s July Southern Living that I discovered the absolute best recipe for frying okra. Wouldn’t you know it–it uses the secret ingredient my grandmother always said would make any dish better:
a teaspoon of sugar
Had I just followed Dambarr’s advice, I coulda been makin’ okra perfection for years.
This is pure Southern delicacy. If you’ve never had it, now is the time to get your Paula Deen on!
Southern Living Buttermilk Fried Okra
- 1 lb fresh okra, cut into 1/2-inch slices
- 3/4 cup buttermilk*
- 1 1/2 cups self-rising white cornmeal mix
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground red pepper
- Vegetable oil
1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okray from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.
–> The sugar in the cornmeal coating caramelizes as the okra cooks, creating a crisp, golden crust.
God bless Southern Living. Amen.
*Note: I rarely keep buttermilk in the house so I use a substitution; to one cup of warmed milk add either:
- 1 tablespoon of lemon juice OR
- 1 tablespoon of vinegar OR
- 1-3/4 tablespoons of cream of tartar
Stir and let stand 5-10 minutes.
I’m not southern (at all) but I LURVE me some fried okra. And my CSA gives us lot of okra so this recipe is just making my morning.
Sweet heavens, I love me some fried okra. That recipe sounds delish!
Can I tell you just how sad I am that I cannot find a restaurant around here that will serve okra . . . fried or otherwise? I have to travel 900 miles to get a decent fried okra. But thanks be to you, Robin, for posting this recipe because I am absolutely going to try it.
Now if I could only find a grocery store that sells okra.
I’ve always added a dash of sugar to most things i fry up 😉
Love you Southern Friend oxoxoxo
Can’t believe it, but I’ve yet to have fried okra. Or really okra of any kind. Almost 2 years in the South and yet to try it! I’m dying for it now though. Mmmmmmm.
Do you dip it in anything?
i am so obviously not southern as i had no idea that okra was a vegetable. when i read your title i assumed it was some sort of seafood.
i’m not even kidding.
i grew up on a farm in Iowa… that should be obvious right now. we ate CORN AND PIG. 🙂
I made this recipe. Okra tasted like heavenly bliss. Thankful that I found that recipe.
Believe it or not, I’ve never had fried okra. You are making me want to try it!
OKRA. I love okra.
God bless the south, indeed!
Oh my, this looks delicious! I have never had okra before but always wanted to try it.
Thanks for sharing the recipe,
Holy Cannoli Recipes
That looks wonderful. I love fried okra, but never make it. I am trying your recipe. Come over and visit us we have a wonderful grilled corn recipe today!
Shelly, I’ve actually made it with frozen, pre-cut okra; it’s not quite as good, but when I’m dying for some, it’s a decent substitute :).
Rachel, it was my grandmother’s secret ingredient to everything so I have no idea why I never tried it w/okra, lol.
Ari, I’m not a dipper; too good on it’s own!! 🙂
Gitz, oh, hon…that’s FUNNY!
IF y’all have never tried frying it before, THIS is the first–and LAST–recipe you’ll ever need! 🙂
Eating fried okra is like eating popcorn. Can’t just eat a few. Love okra fried or boiled. Yes, the slimy boiled okra or the crispy fried okra is mighty fine eating. Thanks for sharing the recipe. I have bookmarked it and plan to try it out this week.