United States / Side
Fried Okra
Fried okra means summer in the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal—easy to make and always tasty.
Ingredients
- okra, fresh
- buttermilk, cultured; or plain milk
- flour
- spice, as desired; e.g. salt, pepper, cayenne, thyme
- cornmeal
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Wash and drain a couple of handfuls of fresh okra.
Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.
Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.
Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
Drain, and enjoy!
