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Southern Fried Okra

Bena Hethcox
Better than popcorn at the movies, fried okra will always be welcome on a southern dinner table or party.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Snack
Cuisine American, Country Cooking, Southern

Equipment

  • Boiler or Deep Fryer
  • Strainers, Spiders
  • Kitchen Knife
  • Cutting Board
  • Paper towels for draining
  • Serving dish

Ingredients
  

  • Okra Fresh or frozen, slightly thawed
  • buttermilk enough to coat
  • Self Rising Cornmeal Mix I used White Lilly, White cornmeal mix
  • Canola Oil Enough to deep fry
  • Salt

Instructions
 

  • Remove the top and bottom of each okra pod. Slice okra to desired thickness or leave whole. Allow okra to sit for ten minutes to release the slime from inside the pods. Pour a little buttermilk over the slimy okra and stir to coat.
    Pour a cup or two of cornmeal mix into a plastic bag. Use this bag to coat the okra in meal. Sift off extra cornmeal with a spider or other straining utensil by patting the palm of your hand against the full scoop of battered okra.
    Fry in oil heated to 300-350 stirring occasionally. Remove from oil when all okra are golden brown. Allow the fried okra to drain of excess oil on paper towels. Lightly salt if desired.
    Yum!
Keyword Country cooking, Fried Okra, Okra, Southern Cooking