Fried Okra
Southern U.S. cuisine 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Wash and drain a couple of handfuls of fresh okra.
- 02
Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.
- 03
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.
- 04
Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
- 05
Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
- 06
Drain, and enjoy!
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Jonathunder; view original image record .
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