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The Ultimate Crispy Southern Fried Okra: No-Slime Recipe

A mound of perfectly crispy, golden-brown fried okra pieces served on a white plate, ready to eat.
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Make perfectly crispy, golden Southern Fried Okra using a simple buttermilk and cornmeal dredge. This easy recipe guarantees a crunchy texture without any sliminess, making it a favorite quick side dish for any meal.

Ingredients

Scale
  • 1 pound fresh okra, washed and sliced into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying (about 2 inches deep in skillet)

Instructions

  1. Prepare the okra: Slice the fresh okra into 1/2-inch rounds. Place the sliced okra in a medium bowl.
  2. Soak the okra: Pour the buttermilk over the okra, ensuring all pieces are coated. Let the okra soak for at least 15 minutes. This step helps remove surface moisture and aids in coating adhesion, preventing sliminess.
  3. Prepare the dredge: In a separate shallow dish, whisk together the cornmeal, flour, salt, black pepper, and cayenne pepper. This is your seasoned cornmeal coating.
  4. Coat the okra: Working in batches, lift the okra from the buttermilk, letting excess drip off slightly. Immediately drop the okra into the cornmeal mixture. Toss well until every piece is thoroughly coated. Press lightly to help the coating stick.
  5. Heat the oil: Pour vegetable oil into a heavy-bottomed skillet to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. If you do not have a thermometer, test the oil by dropping a pinch of the coating mixture in; it should sizzle immediately and vigorously.
  6. Fry the okra: Carefully add the coated okra to the hot oil in a single layer, being careful not to overcrowd the skillet. Fry for 3 to 5 minutes, turning occasionally, until the okra is deep golden brown and crisp.
  7. Drain: Remove the crispy fried okra with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
  8. Serve immediately: Serve your crunchy vegetable side dish hot. Repeat the frying process with the remaining okra.

Notes

  • For the best results and to achieve that ‘no slime trick,’ ensure your oil is hot enough before adding the okra. Cold oil causes sogginess.
  • If you prefer a double-dredge for extra crunch, dip the coated okra back into the buttermilk briefly, then back into the cornmeal mixture before frying.
  • This fried okra recipe works well as a game day appetizer or a classic Southern dinner side.

Nutrition

Find it online: https://carlacooking.com/crispy-southern-fried-okra-no-slime-recipe/