Recipe Background
Southern Fried Okra: A crispy, nostalgic treat perfect for gatherings.
Growing up in the South, I remember the sweltering, humid afternoons spent on my grandmother's porch, watching her expertly whip up Southern fried okra for family picnics. The scent of sizzling oil mingling with freshly sliced okra made the lazy summer air come alive. My grandmother had this knack for knowing that buttermilk was the secret to perfect crunch—the tanginess working magic as a tenderizing cloak. I still see her hands, dusted with cornmeal and a hint of all-purpose flour, moving with a precision I can only wish to emulate.
The first time I fried okra myself, it was the summer I finished college. Life was on the brink of a new beginning, and cooking this dish felt like holding onto a comforting constant. I made sure to wash and dry the okra well, just as she advised, because moisture is the enemy of crispy. My hand shook a bit as I heated the oil to an exact 375 degrees, but the result was golden little nuggets of nostalgia. I learned then to let each batch rest on a paper towel, preserving their proud crunch without a hint of sogginess.
Every golden bite echoed with her whispers of southern lore. This crispy offering has since become my go-to for impromptu family gatherings or when I simply need to be reminded of home. Proximity to those memories is just a skillet away, and for that, I’m eternally grateful.
Ingredients
- 1 1/2 cups okra sliced
- 3 tablespoons buttermilk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon garlic herb seasoning blend
- 1/8 teaspoon pepper
- oil for frying
- salt optional, to taste
- pepper optional, to taste
Directions
- Ensure your okra has been washed and dried very thoroughly.
- In a shallow bowl, add the buttermilk.
- In another shallow bowl, whisk together the flour, cornmeal, salt, garlic herb seasoning, and pepper.
- Dip the okra in the buttermilk and then in the cornmeal mixture.
- Heat 1 inch of oil in a skillet or fryer to 375 degrees F.
- Working in batches, fry the okra on each side until golden brown, about 1-3 minutes on each side.
- Drain the fried okra on a paper towel. Season to taste with salt and pepper and serve!
×
