Get ready to transform an ordinary vegetable into a crispy, golden masterpiece that will have everyone begging for seconds! This Fritter Fried Okra recipe isn't just another side dish – it's a Southern culinary experience that combines the perfect crunch, bold seasonings, and a nostalgic flavor that transports you straight to a cozy kitchen in the heart of the South. Whether you're a okra skeptic or a true Southern food lover, this recipe will revolutionize the way you think about this often-misunderstood vegetable.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 pound fresh okra, sliced
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- Oil for frying
Instructions
- Begin by preparing your workspace and gathering all ingredients. Make sure the fresh okra is washed and sliced into 1/2-inch thick rounds.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Mix well until all dry ingredients are evenly distributed.
- In another bowl, pour the buttermilk. This will be used to coat the okra before dredging it in the cornmeal mixture.
- Heat oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the okra pieces, about 1 to 2 inches deep. To test if the oil is ready, drop a small piece of the cornmeal mixture into the oil; if it sizzles immediately, the oil is hot enough.
- Take a handful of sliced okra and dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off.
- Next, place the buttermilk-coated okra into the bowl with the cornmeal mixture. Toss gently to coat each piece thoroughly with the dry mixture.
- Once the okra is well-coated, carefully place it into the hot oil. Be cautious not to overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
- Fry the okra for about 3 to 4 minutes, or until it turns golden brown and crispy. Use a slotted spoon to turn the okra occasionally for even cooking.
- Once the okra is done frying, remove it from the oil and place it on a plate lined with paper towels to absorb excess oil.
- Repeat the process with the remaining okra slices, ensuring the oil temperature remains consistent throughout frying.
- Once all the okra is fried, serve it hot as a delicious side dish or snack. Enjoy your Fritter Fried Okra with your favorite dipping sauce!
Tips
- Choose Fresh Okra: Select young, tender okra pods that are bright green and no longer than 4 inches for the best texture and least sliminess.
- Oil Temperature is Key: Maintain a consistent oil temperature of 350-375°F for the crispiest results. Use a thermometer if possible to ensure perfect frying.
- Don't Overcrowd the Pan: Fry in batches to maintain oil temperature and ensure each piece gets perfectly crispy and golden brown.
- Pat Okra Dry: Before coating, make sure the okra is completely dry to help the coating stick better and prevent splattering.
- Seasoning Hack: Feel free to customize the spice blend. Add garlic powder or smoked paprika for an extra flavor kick.
- Serving Suggestion: Serve immediately after frying for maximum crispiness. Pair with a cool ranch or spicy remoulade sauce for dipping.
- Leftover Storage: While best eaten fresh, you can reheat in an air fryer or oven at 350°F for a few minutes to restore some crispiness.
Nutrition Facts
Calories: 283kcal
Carbohydrates: 43g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 7mg
