Ingredients
Equipment
Method
- Start by rinsing the okra under cool water. This removes any dirt or impurities. It’s important to clean your ingredients before you start cooking.
- Once cleaned, slice the okra into 1/4-inch slices. Discard the stems and tips to keep only the tender parts. The size of the slices can impact the cooking, so try to keep them uniform.
- Next, place the sliced okra into a colander and rinse again. This additional rinse helps to remove any leftover dirt while also adding moisture, which is essential for the next step.
- Shake off any excess water from the okra. You want it to be moist but not dripping wet, as excess water can make the frying process messy.
- Transfer the rinsed slices to a bowl and pour the self-rising buttermilk cornmeal mix over the okra. Toss them together gently, ensuring every piece is coated evenly. This will create that delightful crunch.
- In a Dutch oven or a large skillet, pour enough vegetable oil to a depth of about 2 inches. This depth ensures that the okra is fully submerged while frying.
- Heat the oil to a temperature of 375°F. Use a thermometer if you have one, as it’s crucial for getting that perfect fry.
- Once the oil is hot, carefully add the coated okra slices in small batches. Fry them until they turn golden brown, which should take about 5 to 8 minutes. Don’t overcrowd the pan, as that can lower the oil temperature and result in soggy okra.
- Once fried, use a slotted spoon to remove the okra from the oil and place it on paper towels. This step allows excess oil to drain off, keeping your Fried Okra crispy.
- Repeat the frying process until all the slices are cooked. Serve immediately and enjoy the crunchy, warm goodness of your Fried Okra!
Notes
Leftover Fried Okra can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to regain its crispiness. While it’s best fresh, you can freeze uncooked, breaded okra before frying. Just flash freeze on a baking sheet and then transfer to a freezer bag.