Fried Okra Recipe
Make Fried Okra Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the okra
For serving
Method
For the okra
Prepare okra
Rinse the okra pods under cold water and dry them thoroughly with a kitchen towel or paper towels. Trim the stem ends without cutting into the pods (cut just the very tip). Slice the okra into 1/2-inch rounds. Pat the cut okra very dry — removing surface moisture helps achieve a crisp crust.
Soak in buttermilk
Place the sliced okra in a bowl and pour the buttermilk over it. If using, add the hot sauce to the buttermilk and stir to combine. Let the okra sit in the buttermilk for 10–15 minutes to coat and slightly tenderize. Drain off excess buttermilk just before dredging.
Make the dredge
In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, fine cornmeal (if using), salt, black pepper, garlic powder, onion powder, and cayenne. Mix thoroughly so the seasonings are evenly distributed.
Heat oil
Pour the vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer or until a pinch of the cornmeal mixture sizzles and bubbles on contact.
Dredge and fry
Working in small batches to avoid crowding, toss a portion of the drained okra into the flour-cornmeal mixture until each piece is well coated, pressing the coating gently so it adheres. Shake off excess coating. Carefully add the coated okra to the hot oil in a single layer. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch depending on size and oil temperature.
Drain and season
Use a slotted spoon to transfer the fried okra to a paper-towel-lined baking sheet or plate. Immediately sprinkle with a little extra salt to taste while still hot. Repeat with remaining okra, bringing the oil back to temperature between batches if needed.
Keep warm (optional)
If frying multiple batches, keep finished batches warm and crisp on a wire rack set over a baking sheet in a 200°F (95°C) oven while you fry the rest.