southern fried okra

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!

This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!

I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!

love this crispy fried okra.

I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.

I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.

Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.

And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

here’s the recipe!

This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.

love this fried okra!

Print Recipe Pin Recipe

Course Appetizer, easy side dish, Side Dish

Cuisine American, Southern

Servings 4 servings

Ingredients

1 lb fresh okra, sliced down the long side in half
2 eggs
1 cup cornstarch
1 cup rice flour
1 tbsp creole seasoning
peanut oil

Instructions

Add beaten eggs to a large bowl with a pinch of salt.
Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked.
Serve immediately.

Keyword fried okra, okra, southern, summer okra

Do ya’ll like Fried Okra? Yes I said ya’ll! I guess posting this Southern recipe really brings out the “South” in me! LOL! I saw this recipe in one of Emeril’s cookbooks and I’ve made it many times!

I love the foods of the South I grew up eating. I love this okra! It’s crispy and the buttermilk dressing is so yummy and it can be used for so many other fried things or even for a crudité platter! Salad Dressing? Yes, it’d be great! Oh, and it’d be a great dip for potato chips!

I like to just spit the okra down the middle for presentation purposes, but I think most are more familiar with the sliced in about a 1/2 inch thick round. So, either way works, whatever is your particular preference.

I have a few different ways I fry okra. For one, you can just toss in some seasoned flour and fry. Another way I cook fried okra is to have a batter station set up with flour, beaten eggs, then seasoned cornmeal. I coat each piece in flour, then the beaten eggs and then seasoned cornmeal. It’s really good, very similar to this, but this recipe has fewer steps and is really easy.

Super Southern Fried Okra with Creamy Buttermilk Dip

Before I start the recipe let’s talk ingredients, specifically the buttermilk. I have made this buttermilk dressing with a low-fat readily available brand, but it just seemed so thin, resulting in a watery consistency. I want thicker buttermilk for this dip. I mean, it’s a dip! You don’t want a thin coating from a watery dip, you want a dollop of dip!

With all that said, use whole buttermilk, not low-fat. I only use whole milk even if it’s not buttermilk. It’s like using the real thing, like butter. The real thing is healthier in the long run because it is more natural, it doesn’t have a lot of “stuff” to change its character. My philosophy is always “everything in moderation”. And, honestly, how can the “real” stuff as it is intended to be, be bad for you? I don’t want to lead you wrong so here’s a link that will give you certain health benefits of both. https://healthyeating.sfgate.com/whole-vs-lowfat-buttermilk-1947.html.

I just love Fried Okra. I guess I just love okra! I love okra as in Okra and Tomatoes. I love okra fried with potatoes and onions. Oh, and in Gumbo. Absolutely one of my favorite uses for okra! So, the other day my have to have meat hubby was gone so I made Macaroni and tomatoes from my garden and I made this along with it. Here’s that link because you need that recipe too! https://the2spoons.com/macaroni-with-fresh-tomatoes/.

Super Southern Fried Okra with Creamy Buttermilk Dip

Here’s the super easy recipe! Hope you try this!

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 4 servngs

Ingredients

For the Okra

vegetable oil for frying
1 cup buttermilk
1 egg
2 tbsp Louisiana hot sauce or your favorite
1 cup all purpose flour
1 cup yellow cornmeal
2 tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
2 tsp garlic powder or granulated garlic
1 tbsp salt plus more for seasoning
1 tsp black pepper
2 lbs okra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)

For the Buttermilk Dip

3/4 cup buttermilk, not low fat
1/2 cup mayonaise
1/4 cup sour cream
1/2 tsp cayenne pepper (optional)
1 tsp minced garlic
1 tbsp green onion tops
salt to taste

Instructions

For the Okra

Heat the oil in a deep-fryer to 360°F or in a heavy iron dutch oven, or similar.
In a small bowl, whisk the buttermilk, egg, and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tablespoon salt, and the black pepper.
Working in batches, dredge the okra first in the buttermilk mixture, allowing any excess to drip off, then in the flour mixture. Shake to remove any extra breading. Repeat until all of the okra is breaded.
Fry the okra, in batches, in the hot oil, turning it as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and season lightly with salt. Repeat with the remaining okra.
Serve the okra hot, with the Creamy Buttermilk Dip on the side for dipping.

For the Buttermilk Dip

Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste. Serve immediately, or cover and refrigerate until ready to serve (up to 1 day in advance).

Keyword appetizer, easy side dish, fried okra, okra, side dish, southern food, southern fried okra

Southern Fried Okra
Macaroni and Tomatoes