Description
There’s nothing quite like Southern Pan Fried Okra — crispy, golden bites that are perfectly seasoned and downright addictive. Whether you’re serving it alongside fried chicken, mashed potatoes, or just sneaking little bites straight from the pan (like I do), this recipe brings all the comfort and soul of the South right to your table.
Ingredients
For the Okra:
- 1 lb fresh okra (sliced into ½ inch rounds)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Instructions
Wash and slice the okra into ½ inch rounds. If you’re using frozen okra, let it thaw and pat dry.
Toss the sliced okra in buttermilk and let it soak for 5-10 minutes — this helps the breading stick and makes every bite extra tender.
In a bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper.
Dredge the soaked okra in the cornmeal mixture, shaking off any excess.
Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
Fry the okra in batches for 3-4 minutes until golden and crispy. Don’t overcrowd the pan!
Transfer to a paper towel-lined plate and sprinkle with a little extra salt.