Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb fresh okra, sliced into 1/2-inch coins
- 1 cup buttermilk + 1 tsp hot sauce + 1/2 tsp kosher salt
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp kosher salt, 1 tsp garlic powder
- 1/2 tsp onion powder, 1/2 tsp smoked paprika
- 1/4 tsp cayenne + 1/2 tsp black pepper
- 3 to 4 cups peanut or vegetable oil
- Finish: 1/2 tsp kosher salt + 1/4 tsp cayenne
Do This
- 1. Rinse, dry, and slice okra into 1/2-inch coins.
- 2. Soak in buttermilk, hot sauce, and salt for 30 minutes (chilled).
- 3. Mix cornmeal, flour, salt, garlic, onion, paprika, cayenne, and pepper.
- 4. Heat 1 to 1.5 inches oil to 350°F in a deep skillet or Dutch oven.
- 5. Drain okra, dredge in cornmeal mixture; shake off excess.
- 6. Fry in batches 2 to 3 minutes until deep golden; drain on rack.
- 7. Dust hot okra with finishing salt and cayenne; serve immediately.
Why You’ll Love This Recipe
- Classic Southern crunch from a cornmeal crust that stays shatter-crispy.
- Tangy buttermilk soak seasons the okra and helps the coating cling.
- Simple pantry spices add warmth without overpowering the okra.
- Fast stovetop fry; great as a snack, side, or with a cool dipping sauce.
Grocery List
- Produce: 1 lb fresh okra, 1 lemon (optional, for serving)
- Dairy: Buttermilk
- Pantry: Fine yellow cornmeal, all-purpose flour, peanut or vegetable oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, hot sauce
Full Ingredients
Okra
- 1 lb fresh okra (about 4 packed cups), stems trimmed and sliced into 1/2-inch coins
Buttermilk Soak
- 1 cup buttermilk (whole or low-fat)
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon kosher salt
Seasoned Cornmeal Dredge
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
For Frying & Finishing
- 3 to 4 cups peanut, canola, or vegetable oil (enough for 1 to 1.5 inches depth in a 10-inch skillet)
- 1/2 teaspoon kosher salt, for finishing
- 1/4 teaspoon cayenne pepper, for finishing
- Lemon wedges and hot sauce or ranch, for serving (optional)
Step-by-Step Instructions
Step 1: Prep the okra
Rinse the okra and pat it completely dry. Trim the stem ends, then slice into 1/2-inch coins. Dry the slices again with a clean kitchen towel. Dry okra fries more cleanly and crisps better.
Step 2: Soak in tangy buttermilk
In a large bowl, whisk together the buttermilk, hot sauce, and salt. Add the okra and toss to coat. Cover and refrigerate for 30 minutes, stirring once halfway so every piece gets a good soak.
Step 3: Mix the seasoned cornmeal dredge
In a wide, shallow bowl, whisk the cornmeal, flour, salt, garlic powder, onion powder, smoked paprika, cayenne, and black pepper. This blend gives a savory, lightly spicy crust that stays crunchy.
Step 4: Heat the oil
Pour 1 to 1.5 inches of oil into a heavy skillet or Dutch oven. Heat over medium to medium-high until the oil reaches 350°F. Use a thermometer and aim to maintain 335°F to 360°F during frying.
Step 5: Dredge the okra
Lift a handful of okra from the buttermilk, letting excess drip off. Drop into the cornmeal mixture and toss to coat, pressing gently so the coating adheres. Shake off excess and place on a tray while you coat enough for the first batch.
Step 6: Fry in batches
Carefully lower coated okra into the hot oil in a single layer without crowding. Fry 2 to 3 minutes total, turning once, until deep golden and crackly. Transfer to a wire rack set over a sheet pan to drain. While hot, sprinkle each batch with the finishing salt and cayenne. Return oil to 350°F between batches. Keep cooked okra warm in a 250°F oven if needed.
Step 7: Serve
Pile the fried okra onto a warm platter. Add lemon wedges and a small dish of hot sauce or ranch if you like. Serve immediately for peak crunch.
Pro Tips
- Dry twice: moisture is the enemy of crispness. Pat okra dry before slicing, then again after.
- Use a thermometer. Steady 350°F oil gives a crisp crust without greasy results.
- Rack, not paper towels. A wire rack keeps the underside crunchy.
- Season while hot so the salt and cayenne adhere perfectly.
- Fine cornmeal + a little flour gives a craggy, clingy crust that resists sogginess.
Variations
- Gluten-Free: Swap the all-purpose flour for 1/2 cup fine white rice flour or additional cornmeal.
- Extra-Crispy Double Dredge: After the first coat, dip back into buttermilk, then dredge again before frying.
- Oven or Air Fryer: Toss dredged okra with 2 tablespoons oil. Bake at 425°F on a preheated sheet for 16 to 20 minutes (flip once), or air-fry at 390°F for 10 to 12 minutes, shaking halfway.
Storage & Make-Ahead
Fried okra is best fresh. If needed, refrigerate leftovers in an airtight container for up to 2 days. Re-crisp in a 400°F oven or 375°F air fryer for 5 to 8 minutes. You can slice and soak the okra up to 8 hours ahead (refrigerated). Mix the dredge up to 3 days ahead and store airtight. Avoid freezing after frying; the coating softens.
Nutrition (per serving)
Approximate: 310 calories; 14 g fat; 2 g saturated fat; 39 g carbohydrates; 5 g fiber; 6 g protein; 620 mg sodium. Nutrition will vary with oil absorption and how much dredge is used.
