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Per serving
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- 1
Prep the okra
Wash the okra under cold running water and pat it good and dry with paper towels — any extra moisture is what turns okra slimy. Slice it into rounds about a half-inch thick. Bigger pieces mean fewer cuts and less slime.
- 2
Set up your dredge
Pour the buttermilk into a shallow bowl. In a second shallow bowl, stir together the flour, cornmeal, salt, garlic herb seasoning, and black pepper.
- 3
Bread the okra
Dip the okra in the buttermilk, then roll it in the cornmeal mixture until every piece is coated. For easy cleanup, drop a few at a time into a resealable bag with the cornmeal mixture and shake to coat.
- 4
Fry it up
In a cast-iron skillet or deep fryer, heat 1 inch of vegetable oil to 375°F. Fry the okra a few pieces at a time, 1 1/2 to 2 1/2 minutes on each side, until golden brown. Let the oil come back up to temperature between batches so it stays crisp, not greasy.
- 5
Drain and serve
Drain the okra on paper towels and hit it with a little more salt while it's still hot. Serve right away, with ketchup, remoulade, or ranch for dipping.
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Southern Fried Okra
Created by: DeepSouthDiner
Ingredients
- 1 lb okra
- 1/2 cup buttermilk
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp garlic herb seasoning
- 1/4 tsp black pepper
- vegetable oil
Instructions
- Prep the okraWash the okra under cold running water and pat it good and dry with paper towels — any extra moisture is what turns okra slimy. Slice it into rounds about a half-inch thick. Bigger pieces mean fewer cuts and less slime.
- Set up your dredgePour the buttermilk into a shallow bowl. In a second shallow bowl, stir together the flour, cornmeal, salt, garlic herb seasoning, and black pepper.
- Bread the okraDip the okra in the buttermilk, then roll it in the cornmeal mixture until every piece is coated. For easy cleanup, drop a few at a time into a resealable bag with the cornmeal mixture and shake to coat.
- Fry it upIn a cast-iron skillet or deep fryer, heat 1 inch of vegetable oil to 375°F. Fry the okra a few pieces at a time, 1 1/2 to 2 1/2 minutes on each side, until golden brown. Let the oil come back up to temperature between batches so it stays crisp, not greasy.
- Drain and serveDrain the okra on paper towels and hit it with a little more salt while it's still hot. Serve right away, with ketchup, remoulade, or ranch for dipping.