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Crispy Southern Fried Okra: The No-Slime Skillet Recipe

A large mound of golden brown, crispy fried okra pieces piled high on a white plate.
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Achieve perfectly golden, crunchy Southern Fried Okra using a simple buttermilk soak and cornmeal dredge. This skillet recipe delivers classic comfort food flavor with zero slime, ready quickly for your next dinner side.

Ingredients

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  • 2 lbs fresh okra, washed and sliced into 1/2-inch rounds
  • 2 cups buttermilk
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil or peanut oil, for frying

Instructions

  1. Prepare the okra: Place the sliced okra in a bowl and cover completely with buttermilk. Let it soak for at least 30 minutes. This step helps reduce sliminess.
  2. Prepare the dredge: In a shallow dish, whisk together the cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper.
  3. Heat the oil: Pour enough oil into a large, heavy-bottomed skillet (cast iron works best) to reach a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 375°F (190°C).
  4. Coat the okra: Working in batches, remove the okra from the buttermilk, allowing excess to drip off. Immediately dredge the okra thoroughly in the cornmeal mixture, pressing gently to make sure it adheres well.
  5. Fry the okra: Carefully place the coated okra into the hot oil, ensuring you do not overcrowd the skillet. Fry for 3 to 4 minutes per side, turning occasionally, until the coating is deep golden brown and crisp.
  6. Drain: Use a slotted spoon to remove the fried okra from the oil. Place it on a wire rack set over paper towels to drain excess oil.
  7. Season and serve: Sprinkle lightly with extra salt immediately after removing from the oil. Serve hot as a quick Southern side dish.

Notes

  • For an air fryer variation, toss the dredged okra lightly with cooking spray and cook at 390°F (199°C) for 12-15 minutes, shaking the basket halfway through.
  • To ensure maximum crispiness, do not skip the buttermilk soak, and make sure your oil is hot enough before adding the okra.
  • This recipe focuses on the skillet method for traditional results, which provides the best crunchy texture.

Nutrition

Find it online: https://www.unfoldrecipes.com/crispy-southern-fried-okra-no-slime-recipe/