Introduction:
Fried okra is a Southern staple that turns this humble green vegetable into a crispy, golden treat. With a perfectly seasoned cornmeal coating, each bite is crunchy on the outside and tender inside—ideal as a side dish or a snack straight from the skillet.
Ingredients:
- 2 cups fresh okra, sliced into 1/2-inch rounds
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
Instructions:
- Soak Okra: In a bowl, toss the sliced okra with buttermilk and let sit for about 10 minutes.
- Prepare Coating: In another bowl, combine flour, cornmeal, garlic powder, paprika, salt, and pepper.
- Coat: Remove okra from the buttermilk (shake off excess) and dredge in the dry mixture until evenly coated.
- Heat Oil: In a skillet, heat about 1 inch of oil over medium-high heat until hot (about 175°C / 350°F).
- Fry: Fry okra in batches, turning occasionally, until golden and crisp (about 3–5 minutes per batch). Do not overcrowd the pan.
- Drain: Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Enjoy hot, seasoned with a pinch more salt or dipped in ranch, hot sauce, or remoulade.
Enjoy !
