Here’s a FULL, detailed, step-by-step recipe so it comes out perfectly crispy every time.
🌿 Crispy Fried Okra
Crunchy outside, tender inside, no slime!
⏱ Time
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Prep: 15 minutes
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Frying: 10–12 minutes
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Total: ~30 minutes
🍽 Serves
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3–4 people
🧾 INGREDIENTS
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500 g (1 lb) fresh okra
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1 cup buttermilk (or milk + 1 tsp vinegar)
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1 cup cornmeal
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½ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon garlic powder
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¼ teaspoon cayenne pepper (optional)
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Oil for frying (vegetable or peanut oil)
🔪 PREPARATION STEPS
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Wash and dry okra completely
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This is VERY important for crispiness.
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Trim ends and slice
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Cut off stems and tips.
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Slice okra into ½-inch rounds.
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🍳 STEP-BY-STEP DIRECTIONS
Step 1: Soak the okra
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Place sliced okra in a bowl.
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Pour buttermilk over it.
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Toss well to coat.
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Let soak 5–10 minutes
(Reduces slime and helps coating stick.)
Step 2: Prepare the coating
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In a separate bowl, mix:
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Cornmeal
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Flour
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Salt
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Black pepper
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Paprika
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Garlic powder
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Cayenne (if using)
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Step 3: Coat the okra
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Remove okra from buttermilk (let excess drip off).
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Toss okra in the cornmeal mixture.
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Make sure every piece is well coated.
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Shake off excess coating.
Step 4: Heat the oil
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Heat oil in a deep skillet or pan to 350°F / 175°C.
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Oil should be about 1–1½ inches deep.
Step 5: Fry the okra
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Fry okra in small batches (do not overcrowd).
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Fry for 3–4 minutes, stirring gently.
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Okra should be:
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Golden brown
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Crispy
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Step 6: Drain & season
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Remove with a slotted spoon.
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Drain on paper towels.
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Sprinkle lightly with salt while hot.
✅ SERVING SUGGESTIONS
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Serve hot as a snack or side dish
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Great with:
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Ranch dressing
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Spicy mayo
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Comeback sauce
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Perfect with fried chicken, BBQ, or burgers
⭐ CRISPY OKRA PRO TIPS
✔ Dry okra completely
✔ Use cornmeal for crunch
✔ Don’t overcrowd the pan
✔ Fry hot and fast
🔥 VARIATIONS
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Extra crispy: double coat (dip back in buttermilk, then cornmeal again)
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Southern style: use all cornmeal, no flour
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Air fryer: 400°F / 200°C for 12–15 min, shake halfway
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Spicy: add chili powder or hot sauce to buttermilk