Fried Okra

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Crispy, crunchy, flavorful nuggets of yumminess, this Southern Fried Okra recipe is just what you need to liven up any occasion!  Serve them as a snack or at your next BBQ or backyard party, this fried okra is sure to be a hit!

Since moving from the Pacific Northwest to the South last year, you can be certain I’ve been spending a lot of time acquainting myself with the ins and outs of traditional Southern cuisine.  It’s always been something I’ve loved and have been intrigued by – all the history, culture and traditions behind Southern cooking – and it’s been rewarding living on location and being able to travel all around the South, speaking to locals, learning from people who have lived and cooked here for generations, and sampling dishes from mom and pop restaurants.  I’ve been keeping notes and have been working on a number of favorite dishes.

Today’s dish is a simple one, a snack or side dish, that features the much maligned okra.  But for anyone who insists they hate okra because it’s slimy have no fear – there is no trace of sliminess in these delightfully crisp and crunchy nuggets of deliciousness. I can almost guarantee that even if you hate okra, you will love these!

What is Okra?

Okra are edible green seed pods in the mallow family.   They’re also known as okro, ochro, or ladies’ fingers.  The name okra first appeared in Virginia in 1679 and came from the Igbo (the language of Southeastern Nigeria) word ọ́kụ̀rụ̀.  Okra is believed to have originated in Ethiopia sometime prior to the 12th century B.C. at which point its cultivation spread throughout North Africa and the Middle East.  

Okra is good source of calcium, fiber, vitamin C, vitamin A, thiamine, folate, magnesium, potassium, antioxidants, and is also high in good fat such as oleic and linoleic acids.

I had never seen fresh okra for sale anywhere – only frozen – until moving to the South.  That’s because okra thrives in the hot, humid climate of the South and it only keeps for 2-3 days, so it’s not ideal for shipping.  Along with sweet potatoes, black-eyed peas, pecans and peanuts, to name a few, okra is a Southern staple that Southerners claim with pride.

And being an avid gardener and having become a Southerner myself, I’m of course now growing okra in my garden!

The first time I tried fried okra was at a restaurant in southern Virginia.  I loved it and since that time I’ve been sampling and comparing fried okra and other Southern favorites at various places throughout the South, from Virginia to Georgia.

And like I really need an excuse to sample good food!

I’ve developed a fried okra recipe that’s perfectly crispy and just enough seasonings to be flavorful without being overpowering.

In comparing the texture of the batter made with and without egg, the egg helps a little more of the batter to adhere but also makes it slightly less crunchy.  I like a batter that’s so crispy that it shatters when I bite into it (as with my Fish and Chips recipe) so I make mine without egg.  If you prefer to use egg you can whisk an egg and toss the fried okra in it to coat after the buttermilk is drained and then proceed with dredging in the cornmeal mixture.

Can I Make Fried Okra in Advance?

Fried okra is best eaten straight out of the fryer while it’s crispy.  They will lose their crispiness the longer they sit out.

Can I Freeze Fried Okra?

Yes!  But it must be frozen before it’s fried.  After the okra is breaded lay them out in a single layer on a line baking sheet and put them in the freezer for a few hours.  Then you can transfer them to a ziplock bag and keep them in the freezer for up to 2 months.  When you’re ready to fry them simply take them out of the freeze and fry them immediately.

What to Serve with Fried Okra?

Fried okra is great on it’s own as a snack and also pairs great with all your traditional BBQ foods.  Serve it with:

• Fried chicken
• Fish
• Pulled pork
• BBQ brisket
• Ribs
• Baked beans
• Pork chops
• Chicken fried steak,
• Coleslaw,
• Rice dishes
• Collards
• Potato salad
• Macaroni salad

Fried Okra Recipe

Let’s get started!

If you’re using a deep fryer, start heating the oil to between 360 and 375 degrees.  If using a pan, fill it to a depth of one inch and start heating it after the okra has soaked in the buttermilk but make sure the oil is heated before breading it so that you can immediately fry after breading.

You can use either fresh or frozen okra.  If using frozen let them thaw and drain completely.

If using fresh, trim the ends and slice them into 1/3 inch to 1/2 inch pieces.

Place them in a bowl and pour the buttermilk over them.  Let them soak for 10-15 minutes and stir them occasionally.

Dump the okra into a colander and let them drain to remove excess buttermilk.

While the okra is soaking in the buttermilk, prepare the breading mixture.

Place all the ingredients in a ziplock bag.  I have found this is the easiest and cleanest method for breading the okra and it also ensures they get a good thoroughly and evenly coated.

Place the drained okra in the ziplock bag and shake vigorously until all the pieces are thoroughly coated.

I always test the oil temperature before adding in the whole batch.  To do this, place one piece of okra in the oil.  If it immediately sizzles and foams and slowly starts browning the oil is ready.

Fry the okra in batches to avoid overcrowding.

For point of reference if you’re using a deep fryer, I’m using the 4 quart Cuisinart deep fryer and I can make this fried okra in two batches.

When you place the okra in the basket and lower it into the oil, immediately move the basket up and down to make sure the okra doesn’t stick to the bottom of the basket.

Fry the okra for 3-4 minutes until light brown, shaking the basket occasionally to ensure the okra is evenly browned.  If using a skillet, move the pieces around with a fork or spoon.

Raise the basket and let it sit for a few second to let any excess oil drip off and then drain the okra on paper towels for one minute.  If using a skillet, use a slotted spoon to remove the okra.

Serve immediately while still hot and crunchy.

Eat the okra plain or serve it with your favorite condiments such as ketchup, ranch dressing, blue cheese dressing, remoulade, Big Mac sauce, tartar sauce, etc.

Enjoy!

For more delicious Southern dishes be sure to try our:

• Shrimp and Grits
• Corn Pudding
• Andouille and Greens with Cheese Grits
• Sausage Gravy and Biscuits
• Jambalaya
• Boiled Peanuts
• Skillet Cornbread
• Southern Black Eyed Pea Salad
• Grillades and Grits
• Fried Catfish
• Chicken Fried Steak Burgers