Living Harvest Gardens
Side

Classic Cornmeal Fried Okra

Cornmeal-crusted okra fried until golden — the crisp, nutty side that turns okra skeptics.

  • Serves4
  • Prep15 min
  • Cook15 min
  • LevelEasy
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Ingredients

  • 1 lb fresh okra pods, cut into 1/2-inch rounds
  • 1 cup buttermilk
  • 1 cup stone-ground cornmeal
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • about 2 cups neutral oil for frying

Method

  1. Soak the cut okra in buttermilk for 10 minutes while the oil heats to 365°F (185°C).
  2. Whisk cornmeal, flour, salt, and pepper in a bowl.
  3. Lift the okra from the buttermilk, letting excess drip, then toss in the cornmeal mix to coat.
  4. Fry in batches 3–4 minutes until deep golden, turning once. Do not crowd the pan.
  5. Drain on a rack (not paper towels, which steam the crust) and salt immediately.

Notes

Okra fries best straight off the plant, before the pods toughen. Cut into rounds, the interior seeds crisp up and the notorious sliminess cooks right out. A wire rack keeps the crust shattering-crisp — paper towels trap steam and go soft.

Made with