Classic Southern Fried Okra with Cornmeal
Classic Southern fried okra with cornmeal is tender-crisp on the inside and crispy on the outside — perfect for okra lovers and okra skeptics alike!
Servings 4 1/4-lb servings
Calories 298kcal
Ingredients
- 1 lb okra
- 2/3 cup buttermilk
- 2/3 cup flour
- 1/3 cup cornmeal
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp dried parsley
- 2 tsp salt
- 2 cups Cooking oil (about 1/2 inch deep in your pan)
Instructions
- Wash the okra and trim off stems. Cut into 1/2-inch slices.
- Pour buttermilk into a large, flat-bottomed bowl and toss the okra in it until fully coated.
- In another large flat bowl, combine flour, cornmeal, garlic, onion powder, paprika, cayenne pepper, black pepper, parsley, and salt. Drain the okra and toss in cornmeal mixture.
- Heat half an inch of oil, about 2 cups, in cast iron skillet over medium heat. Test to see if oil is ready by putting in one piece of okra and see if it sizzles - It should be a slow sizzle, but not too slow. I don't use a thermometer but if you do, it should be about 350 to 375 degrees.
- Fry okra until golden brown, turning halfway through if needed, about 3 minutes. Do two or three batches as needed to not crowd the pan. Scoop out with slotted spoon and drain on paper towel. Enjoy!
Notes
Calories are based on 1/10 retention of frying oil.
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1215mg | Potassium: 502mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1179IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 2mg