Easy Buttermilk Fried Okra: A Delicious Southern Side Dish Recipe

If you're craving a crispy, golden side dish that packs a punch of Southern flavor, Buttermilk Fried Okra might just be what you need. With its tender, slightly sweet interior and a perfectly crispy outer coating, this fried okra recipe is the epitome of comfort food. Whether served alongside your favorite Southern mains or as a crunchy snack on its own, this dish never disappoints.

Photo byNick Davies

I first discovered the magic of fried okra at a family gathering in rural Georgia. The sizzling sound of the okra hitting the hot oil, paired with its irresistible aroma, instantly won me over. It's since become a go-to dish in my home, especially when I'm looking for something quick, easy, and downright delicious.

Fun Fact: Okra has been a staple in Southern cooking since it was brought over from Africa during the Atlantic slave trade. Its adaptability in various dishes, from gumbo to fried snacks, has earned it a cherished place in soul food traditions.

Ingredients:

• 1 pound fresh okra, cut into ½ inch slices
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional for some extra heat)
• Vegetable oil for frying

Instructions:

1. Prep the Okra: Rinse the okra under cold water, then pat dry and slice into ½ inch pieces. Soak the sliced okra in buttermilk for at least 15 minutes. This helps the cornmeal mixture stick and gives it that signature tangy flavor.
2. Prepare the Coating: In a separate bowl, combine the cornmeal, flour, salt, pepper, garlic powder, and cayenne (if using). Mix well to evenly distribute the seasonings.
3. Heat the Oil: In a large, deep skillet or Dutch oven, heat about 1½ inches of vegetable oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a small piece of batter in the oil. If it sizzles and floats to the top, it’s ready!
4. Coat the Okra: Working in batches, remove the okra from the buttermilk, allowing any excess to drip off, then toss it in the cornmeal mixture until well coated.
5. Fry the Okra: Carefully place the coated okra into the hot oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the pan, as this can lower the oil temperature and make the okra soggy.
6. Drain and Serve: Remove the fried okra from the oil and let it drain on a plate lined with paper towels. Season with an additional pinch of salt if desired, and serve hot.

Pro Tips:

• Pair with: This dish pairs perfectly with fried chicken, catfish, or even a simple green salad to balance out the richness.
• For a healthier twist: Try baking the okra at 400°F for 15-20 minutes instead of frying, drizzling them lightly with oil before popping them into the oven.
• Add a dipping sauce: Serve with ranch dressing or a spicy remoulade for an extra flavor boost.

Cultural Origins:

Okra is widely used in African, Creole, and Southern cuisines, known for its versatility and unique texture. Fried okra became a soul food favorite due to its simplicity and satisfying crunch. The combination of buttermilk and cornmeal offers that classic Southern twist, giving this dish its iconic flavor and appeal.

Call to Action:

If you love this crispy Buttermilk Fried Okra recipe, give it a try and let me know how it turned out in the comments below! Don’t forget to follow me for more Southern-inspired recipes and comfort food classics. Happy cooking!