Prepare to be hooked from your first bite of this Firecracker Fried Okra. Tender garden fresh sliced and dusted with flour then dipped in spicy buttermilk. Dredged in seasoned cornmeal-flour mixture they’re fried until crispy and golden. Serve with your favorite dipping or fry sauce and serve as an appetizer or a side dish.
Fried okra is a beloved classic Southern side dish. Even though oven frying is my usual “go to” for other dishes when it comes to okra, deep frying is the way to go. To avoid tough okra, make sure you choose the freshest farm stand pickings to ensure it will cook-up tender, golden and crispy. If the okra is tough it’s just not fresh, it’s that simple. Dust the okra well with flour before dipping in buttermilk and then into the cornmeal-flour breading to achieve a crispy mouthwatering crunch.
You may also like: Stewed Okra and Tomatoes, Okra Fritters and Fried Okra Bites.
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Helpful Kitchen Items:
Firecracker Fried Okra
Ingredients
- vegetable oil
- 1/2 cup yellow self rising cornmeal
- 1 cup all purpose flour plus 2 Tbsp
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/4-1/2 tsp cayenne
- 1/4 tsp black pepper
- 1 1/4 lb fresh okra ends removed & sliced
- 1 cup whole buttermilk
- 1 tsp hot sauce [more or less to your taste]
Instructions
- n a dutch oven or heavy bottomed saucepan, heat 4-5 inches of vegetable oil to 350°F.
- On a platter, sift together the yellow cornmeal, 1 cup of all purpose flour and seasonings.
- Dust the okra slices with 2 Tbsp all purpose flour and sprinkle lightly with salt and black pepper. Stir the hot sauce into the buttermilk.
- Dip the okra in buttermilk then into the flour-cornmeal mixture. Shake off any excess flour before adding to the hot oil.
- Fry in batches until golden [about 4 minutes] then remove to paper towels or parchment paper to drain.
- Dust lightly with salt immediately after removing them from the hot oil.
- Serve with your favorite dipping sauce.
Recipe Notes
If you prefer a milder version, omit the cayenne and hot sauce.
Melissa says
I know, it’s great isn’t it? ☺
Debra Ann Elliott says
Oh my! What Southern cook doesn’t love yummy in your tummy okra!
Linda says
Sometime we get fresh, not wilted or dry okra up north and it is great, especially cooked the way you do it Melissa. And sometimes we really don’t see okra for quite a while. I love this cooking method, so what’s your next favorite veggie to cook this way? Our markets are overflowing with produce rhis week and it’s a bit overwhelming to try and decide what to try next, I just need a quick tutorial. Thanks M:)
Melissa says
Hi Linda! Squash or zucchini is great, too. I must say, our grocery stores don’t have the freshest okra, either. I only purchase it from local farmers or the famers market and cook it immediately. It makes a fantastic variation for a vegetarian po boy, too. ☺
Didi Dalaba says
Absolutely love this recipe and saved my friend. I adore okra!!
Melissa says
Thanks Didi, I do as well, the fresher the better. ☺
Joy says
Oh, Melissa, I LOVE okra, and there’s nothing better than a “mess” of fried okra, as my grandmother used to say. 🙂 This sounds so delicious- from the okra to the buttermilk to the cayenne pepper.
Love, Joy
Yesterfood
Melissa says
Hi Joy! I know exactly what a “mess” of okra is, and I love it too. ☺ Thank you ♥
Sue R. says
Do you have a recipe for the dipping sauce?
Melissa says
Hi Sue, I like the same dipping sauce that I use for my fried pickles. Here’s the link https://www.melissassouthernstylekitchen.com/2014/06/fried-pickles-with-creole-dipping-sauce.html