Description
Crispy, golden, and irresistibly delicious, fried okra is a Southern classic featuring a crunchy cornmeal coating and tender inside. Perfect as a snack, side dish, or party favorite.
Ingredients
- 1 pound fresh okra, sliced into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Rinse the okra, pat dry, and slice into 1/2-inch rounds.
- In a small bowl, whisk together eggs and milk (or buttermilk).
- In a separate bowl, mix flour, cornmeal, salt, and black pepper.
- Dip the sliced okra into the egg mixture, then dredge in the flour-cornmeal mixture until fully coated.
- Heat oil in a deep skillet or Dutch oven over medium-high heat.
- Fry okra in batches until golden brown and crispy, about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot.
Notes
Dry okra thoroughly before coating to prevent sliminess.Use frozen okra if fresh is unavailable—thaw and pat dry first.Fry in batches to avoid overcrowding and soggy coating.Best served immediately, but can be reheated in the oven or air fryer.For extra flavor, add paprika, cayenne, or garlic powder to the coating.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
