Southern Fried Okra

Fresh okra gets a thin buttermilk dip and a seasoned cornmeal crust, then fries in small batches for a crisp outside and tender center.

40 min

4 servings

Ingredients

1 lb fresh okra

1 cup buttermilk

3/4 cup yellow cornmeal

1/2 cup all-purpose flour

1 tsp kosher salt

1/2 tsp ground black pepper

4 cups neutral oil, for frying

Heavy skillet or Dutch oven · Clip-on thermometer · Shallow bowls · Spider or slotted spoon · Wire rack

Keep the crust crisp

Use a rack instead of piling the pieces on a plate, and allow the oil to recover before each batch.

Serve right away

Fried okra is best as soon as it is drained, while its crust is still crisp.

01. Rinse the okra, dry it fully, trim it, and slice crosswise; water on the pieces can loosen the crust.

02. Heat oil in a heavy pan to 350 F, using a thermometer to keep the frying temperature steady.

03. Whisk the cornmeal, flour, salt, and pepper in a shallow bowl until evenly blended.

04. Dip the okra in buttermilk in small batches, then let extra liquid drip away so the coating stays light.

05. Toss the damp okra in the meal mixture, press lightly to help it stick, and shake off loose coating before frying.

06. Fry a loose single layer at 350 F for 3 to 4 minutes, turning once; crowding cools the oil and softens the crust.

07. Lift the okra out, drain briefly, then spread it on a rack and salt while hot so the seasoning adheres.

08. Serve promptly while the cornmeal shell is crisp and the okra inside is tender.