Southern Fried Okra is crunchy and delicious. Serve as a side dish or snack. Easy to make with a thin or thick crust.
Superb as is or dipped in barbecue sauce, hot sauce, ketchup, barbecue sauce, sweet and sour sauce.
I prepare meals for my precious aunt who is blessed with 75 years of life (as of April 2021). She prefers crunchy okra with a light crust.
Easy to make. Simply skip dipping the okra in buttermilk before coating in the seasoned cornmeal mixture.
If you prefer a thick crust (like me), it’s easily achieved by dipping okra in buttermilk before dredging in the cornmeal mixture.
Helpful Okra Tips…
1. Before cooking, always wash okra in warm/salty water. Rinse in clear water.
2. Thoroughly pat dry with thick paper towels or a clean kitchen towel to get rid of the excess water. Too much moisture causes slimy okra.
3. Cut okra into thick chunks instead of paper thin. Smaller slices tend to get slimy while cooking.
4. Quickly fry prepared okra over high heat to avoid the slimy texture.
Check out more tips on how to cook okra.
Be sure to drain on paper towels after frying to get rid of excess oil. Serve hot or warm.
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