A Southern classic, whole fried okra is crispy on the outside and tender on the inside, making it a perfect side dish or snack. This simple recipe brings out the earthy flavor of fresh okra while adding a delightful crunch.
Ingredients
- 1 lb whole fresh okra, stems trimmed
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prep the Okra:
Rinse the okra under cold water, pat dry, and trim the stems without cutting into the pods. - Soak in Buttermilk:
In a medium bowl, pour the buttermilk over the okra and let it soak for about 15 minutes. This will help the coating stick better. - Prepare the Coating:
In a separate bowl, combine cornmeal, flour, garlic powder, paprika, cayenne pepper, salt, and pepper. - Coat the Okra:
Remove the okra from the buttermilk, allowing excess to drip off. Dredge the okra in the cornmeal mixture, making sure each piece is evenly coated. - Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of okra into the oil – if it sizzles, it’s ready. - Fry the Okra:
Working in batches, carefully place the coated okra into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. - Drain and Serve:
Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain any excess oil. Sprinkle with extra salt while still hot. - Serve:
Enjoy your whole fried okra as a snack or side dish, best served warm!