Vegetables, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Okra, Fried - Master Cookbook Recipe # 694

Okra, Fried - Master Cookbook Recipe # 694

This quintessential Southern side dish is all about achieving the perfect balance of a tender interior and a light, crispy golden crust. By using the signature buttermilk and self-rising flour layering method, you ensure every piece of okra is seasoned to perfection and fried to a satisfying crunch.

This is recipe #694 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 30 minTotal time: 50 min
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Ingredients

  • 1 1/2 lb. Fresh okra (or frozen whole okra)
  • 1/8 cup Whole buttermilk (use 1/3 cup if using frozen)
  • 1 1/2 cups Self-rising flour
  • Salt & black pepper to taste
  • Shortening for frying (about 1” deep in the skillet)

Instructions

  1. Prep the Okra: Wash fresh okra and snip off the base and tip. Slice into 1/4-inch-thick pieces and place in a medium bowl.
  2. The Buttermilk Wash: Pour the buttermilk over the okra and mix well until every piece is lightly coated.
  3. Layer the Batter: Put 1/2 cup of self-rising flour in the bottom of a pie plate. Add half of the okra and season generously with salt and pepper. Use a sifter to coat the okra with more flour, then add the remaining okra and repeat the seasoning and flouring process.
  4. Heat the Skillet: Melt shortening in an iron skillet, wok, or large pan until it is 1 inch deep. The oil must be HOT,test it by dropping in one piece of breaded okra; if it floats and sizzles immediately, you are ready to fry!
  5. Fry with Care: Carefully add the okra. Do not rush this process, as it can take 20-30 minutes to get it right. Flip a maximum of three times, letting the okra sit until it is deep golden brown before turning.
  6. Drain and Enjoy: Use a large slotted spoon to remove the okra and place it on a paper towel-lined platter to drain.
  7. Cooking Frozen Okra? Break up the frozen okra by hitting the package on the counter. Toss with 1/3 cup buttermilk, coat thoroughly with flour, and fry immediately using the same method above.

Notes

Tammy’s Tips

The most important rule for great fried okra is to never rush the process; let it sit in that hot grease until it reaches a beautiful golden brown before you turn it. Using self-rising flour is my secret for a lighter, crispier coating that stays crunchy rather than getting tough. If you're using a gas stove, remember to rotate your okra from the edges to the middle to ensure every piece browns evenly!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg