Crispy Southern Fried Okra
Delight in the crispy, golden goodness of Southern Fried Okra, a cherished recipe that has been lovingly passed down through generations. Perfectly seasoned and fried until golden brown, this dish is a celebration of fresh ingredients and simple preparation. Ideal as a side dish or a standout snack, each bite is a crunchy testament to Southern cooking traditions. Whether enjoyed at a family gathering or as a comforting treat at home, this okra recipe is sure to evoke memories of Southern hospitality and delicious flavors.
8
Servings
187
Calories
7
Ingredients
Ingredients
Fresh Okra
1 lb (Cut into bite-sized pieces (discard the top of the stem, but the bottom is delicious).)
Cornmeal
2-3 cups (Plain or self-rising, for coating.)
Egg
1 (Beaten.)
Buttermilk
2 cups (Regular or low-fat milk can be substituted.)
Salt
To taste (For seasoning.)
Pepper
To taste (optional) (For seasoning.)
Oil
Enough for frying (Vegetable or canola oil recommended.)
Instructions
1
In a large mixing bowl, use a fork to beat the egg until frothy. Gradually pour in the buttermilk, mixing until well combined.
2
In a separate large bowl, add the cornmeal, seasoning it with salt and optional pepper to taste.
3
Heat oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C), enough to come halfway up the sides of the pan. Alternatively, you may use a deep fryer for a more efficient frying process.
4
Take a handful of okra pieces and dip them into the buttermilk mixture, ensuring they are fully coated. Then, transfer the okra to the cornmeal and roll them around until well coated with the mixture.
5
Carefully place the coated okra pieces in the hot oil, frying them for about 10-15 minutes. Turn and stir occasionally to ensure even cooking. They are done when they are crispy and golden brown (but not burnt).
6
Once cooked, use a slotted spoon to remove the fried okra and place them on a plate lined with paper towels to absorb excess oil.
7
Sprinkle with additional salt and pepper if desired. Serve hot and enjoy the crunchy, flavorful bites of Southern goodness!
Nutrition Information
11.25g
Fat
18.75g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Southern Fried Okra?
It is a traditional Southern side dish or snack made of fresh okra pieces coated in a buttermilk and egg wash, rolled in cornmeal, and fried until golden brown.
How much fresh okra do I need?
The recipe requires 1 lb of fresh okra.
How should I prepare the okra before cooking?
Cut the okra into bite-sized pieces, discarding the top of the stem while keeping the delicious bottom part.
What type of cornmeal should I use for coating?
You can use 2-3 cups of either plain or self-rising cornmeal.
How many eggs are used in this recipe?
One egg is used, beaten until frothy before being mixed with buttermilk.
Can I substitute buttermilk if I don't have any?
Yes, regular or low-fat milk can be substituted for the 2 cups of buttermilk.
What is the ideal temperature for frying the okra?
The oil should be heated to approximately 350°F (175°C).
What kind of oil is recommended for frying?
Vegetable or canola oil is recommended for this recipe.
How long does it take to fry the okra?
Frying takes about 10-15 minutes, depending on the desired crispiness.
Can I use a deep fryer for this recipe?
Yes, a deep fryer can be used for a more efficient frying process compared to a skillet.
How many servings does this recipe provide?
This recipe makes 8 servings.
How many calories are in a serving of Southern Fried Okra?
Each serving contains approximately 187 calories.
What is the fat content per serving?
There are 11.25g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 18.75g of carbohydrates.
How much protein is in this dish?
There are 3.75g of protein per serving.
How do I ensure the okra pieces are evenly coated?
Dip the pieces into the buttermilk mixture until fully coated, then transfer to the cornmeal and roll them around.
How do I know when the fried okra is done?
The okra is ready when it is crispy and golden brown, but not burnt.
What is the best way to remove excess oil after frying?
Use a slotted spoon to remove the okra and place them on a plate lined with paper towels.
Should I season the okra after cooking?
Yes, you can sprinkle with additional salt and pepper to taste after frying.
What heat setting should I use on the stove?
Use medium-high heat to reach and maintain the frying temperature.
Can I add pepper to the cornmeal coating?
Yes, you can season the cornmeal with salt and optional pepper before coating the okra.
Is this recipe considered a side dish or a snack?
It is ideal as both a side dish and a standout crunchy snack.
Do I need to stir the okra while it fries?
Yes, turn and stir occasionally to ensure the okra cooks evenly on all sides.
Is this a traditional family recipe?
Yes, it is described as a cherished Southern recipe passed down through generations.
How much oil should I put in the skillet?
Use enough oil to come halfway up the sides of the pan.
Should the egg be beaten before adding buttermilk?
Yes, use a fork to beat the egg until frothy before gradually pouring in the buttermilk.
Is the stem of the okra edible?
While the very top of the stem should be discarded, the bottom part of the stem is delicious and can be included.
What tags are associated with this recipe?
Tags include southern, fried okra, vegetable side dish, comfort food, crispy snack, and family recipe.
Can I use self-rising cornmeal?
Yes, both plain and self-rising cornmeal work well for the coating.
How should I serve the fried okra?
It should be served hot to ensure you enjoy the crunchy, flavorful bites of Southern goodness.