This recipe for Southern fried okra is a crispy, golden delight, perfect as a snack or side dish. The combination of buttermilk and seasoned cornmeal gives the okra a flavorful coating with just the right amount of spice.
Ingredients:
- Okra: Fresh or frozen, cut into bite-sized pieces
- Eggs: Typically 2 eggs for a standard batch
- Buttermilk: Around 1 cup
- Cornmeal: Enough to fill about a quarter of your mixing bowl
- Salt, Pepper, Onion Powder: To taste
- Cayenne Pepper: A dash for some heat
- Vegetable or Corn Oil: For frying, about ¼ cup
Method:
- Prepare the Buttermilk Mixture:
- In a mixing bowl, whisk together the eggs and buttermilk until well combined.
- Prepare the Dry Coating:
- In a separate mixing bowl, combine the cornmeal, salt, pepper, onion powder, and cayenne pepper. Mix until the seasonings are evenly distributed.
- Coat the Okra:
- Working in small batches, dip the okra pieces into the buttermilk mixture, ensuring they are well coated.
- Transfer the buttermilk-coated okra to the bowl with the dry ingredients. Toss to coat each piece thoroughly with the cornmeal mixture.
- Heat the Oil:
- Pour about ¼ cup of oil into a cast iron skillet and heat over medium-high heat.
- Test the oil’s readiness by adding a single piece of okra. If it starts to sizzle immediately, the oil is hot enough for frying.
- Fry the Okra:
- Carefully add the coated okra to the skillet. Fry the okra, turning regularly to ensure even cooking. This process requires close attention, as the okra needs to be turned frequently.
- Continue frying for about 25 minutes, or until the okra is golden brown and crispy.
- Drain and Serve:
- Once cooked, transfer the fried okra to a paper towel-lined plate to cool slightly and drain excess oil.
- Serve immediately while hot and crispy.
Enjoy your delicious Southern fried okra as a perfect snack or side dish!
