Fried Okra Recipe

Wash and dry

Rinse the okra pods under cold running water. Pat thoroughly dry with kitchen towels or paper towels. Excess moisture will cause splattering when frying and make the breading fail to adhere.

Trim and slice

Trim just the very tips of the stem ends (do not slice into the pod). Slice the pods crosswise into 1/2-inch thick rounds. Discard any very large fibrous pods or overripe pieces.

Place the sliced okra in a bowl and pour the buttermilk over it. Add hot sauce if using. Stir to coat evenly. Let sit 10–15 minutes while you prepare the breading and oil. The buttermilk tenderizes and helps the coating stick.

In a shallow bowl or rimmed plate combine the all-purpose flour, yellow cornmeal, fine cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Whisk or stir until evenly mixed.

Set a wire rack or a plate lined with paper towels near the stove to drain the fried okra.

Pour the oil into a heavy skillet (cast-iron preferred) so it is about 1/2-inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of the breading sizzles and browns in about 10 seconds. If you don’t have a thermometer, test with one piece of okra.

Working in a single layer and not overcrowding the pan, remove a small handful of okra from the buttermilk, allowing excess to drip off, then dredge in the cornmeal-flour mixture, pressing lightly so each slice is well coated. Shake off any excess and transfer to the hot oil. Repeat to fill the pan without crowding (cook in batches).

Fry the okra, turning occasionally, until golden brown and crisp on both sides, about 3–4 minutes per batch depending on thickness. Adjust heat as needed to maintain 325–350°F; too hot will burn the coating before the center cooks, too low will make it soggy.

Use a slotted spoon or spider to transfer the fried okra to the prepared rack or paper towels to drain. Sprinkle immediately with a little extra salt if desired. Let the oil come back up to temperature between batches before adding more okra.

Serve the fried okra hot or warm with lemon wedges on the side. Optionally, offer hot sauce or a dipping sauce such as ranch or remoulade. If keeping warm in the oven, place on a wire rack set over a baking sheet and hold in a 200°F (95°C) oven for up to 20 minutes to keep crisp.