Welcome to my West Virginia Kitchen, the heart of country cooking! If you're looking to bring a bit of the south into your kitchen, there's nothing quite like Perfect Southern Style Fried Okra.
This beloved classic is a staple at country tables, known for its crispy, golden exterior and tender interior. Whether you're a seasoned cook or new to Southern cuisine, this recipe is sure to impress. Let's dive into the secrets of making the perfect batch of Southern Fried Okra! I can't wait to share this with you so...
Let's Get Started!
INGREDEINTS:
For this Perfect Southern Fried Okra Recipe you will need to gather a few simple ingredeints:
INSTRUCTIONS:
- 1 lb. of fresh Okra, sliced into 1/2-inch pieces
- 1 cup All Purpose Flour
- 1 cup Yellow Corn Meal
- 1 cup Buttermilk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- ¼ teaspoon Cayenne Pepper (Optional)
- Salt and Pepper, to taste
- Vegetable Oil for frying
- Prep the Okra: Start by washing the fresh okra thoroughly under cold water. Pat dry with a paper towel and slice into 1/2 inch pieces. Remove the tough ends and any blemishes. Place the sliced okra in a bowl and pour the butter milk over it. Let it soak for about 10 minutes. This helps the coating stick to the okra and adds a slight tangy flavor.
- Prepare the Coating: In a separate bowl, combine the cornmeal, all purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Mix well to ensure the spices are evenly distributed.
- Coat the Okra: Remove the okra from the buttermilk, allowing an excess buttermilk to drip off. Dredge the okra pieces in the cornmeal mixture, ensuring each piece is well coated. Shake off any excess coating.
- Fry the Okra: In a large, heavy-bottomed skillet or cast iron pan, heat about 1/2 inch of vegetables oil over medium-high heat. The oil should be hot, but not smoking (around 350°F/175°C). Carefully add the coated okra to the hot oil in small batches. Fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain any excess oil.
- Season and Serve: While the okra is still hot, season with a little extra salt if desired. Serve immediately for the best texture and flavor.
STEP-BY-STEP PHOTOGRAPHS:
TIPS AND TRICKS:
- Use Fresh Okra: Fresh okra gives the best results. Look for bright green, firm pods without any brown spots or blemishes.
- Control the Heat: Maintaining the right oil temperature is key to achieving crispy okra. Too hot, and the okra will burn; too cool, and it will become greasy.
- Batch Frying: Frying in small batches ensures even cooking and prevents the oil temperature from dropping too much.
FAQs:
Can I use frozen okra for this recipe?
Yes, you can use frozen okra. Thaw and pat it dry thoroughly before coating and frying to prevent excess moisture.
What can I serve with Southern Fried Okra?
Southern Fried Okra pairs well with classic Southern dishes like fried chicken, collard greens, and cornbread.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. To reheat, bake in the oven and 375°F/190°C for about 10 minutes to maintain crispiness.
There you have it-Perfect Southern Fried Okra that's crispy, flavorful, and irresistibly delicious. This recipe brings a taste of the South to your table, whether you're enjoying it as a side dish or a snack. Happy cooking, and enjoy your culinary journey into Southern cuisine!
And as always...
Happy Eatin' Y'all!
~The Kitchen Wife~
Perfect Fried Okra
Discover the secrets to making Perfect Southern Fried Okra with this easy-to-follow recipe. Crispy, golden, and full of flavor, it's the ultimate Southern side dish!
prep time: 20 minscook time: 6 minstotal time: 26 mins
ingredients:
- 1 lb. of fresh Okra, sliced into 1/2-inch pieces
- 1 cup All Purpose Flour
- 1 cup Yellow Corn Meal
- 1 cup Buttermilk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- ¼ teaspoon Cayenne Pepper (Optional)
- Salt and Pepper, to taste
- Vegetable Oil for frying
instructions
- Prep the Okra: Start by washing the fresh okra thoroughly under cold water. Pat dry with a paper towel and slice into 1/2 inch pieces. Remove the tough ends and any blemishes. Place the sliced okra in a bowl and pour the butter milk over it. Let it soak for about 10 minutes. This helps the coating stick to the okra and adds a slight tangy flavor.
- Prepare the Coating: In a separate bowl, combine the cornmeal, all purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Mix well to ensure the spices are evenly distributed.
- Coat the Okra: Remove the okra from the buttermilk, allowing an excess buttermilk to drip off. Dredge the okra pieces in the cornmeal mixture, ensuring each piece is well coated. Shake off any excess coating.
- Fry the Okra: In a large, heavy-bottomed skillet or cast iron pan, heat about 1/2 inch of vegetables oil over medium-high heat. The oil should be hot, but not smoking (around 350°F/175°C). Carefully add the coated okra to the hot oil in small batches. Fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain any excess oil.
- Season and Serve: While the okra is still hot, season with a little extra salt if desired. Serve immediately for the best texture and flavor.
- Created using The Recipes Generator
Awesome, came out well.
ReplyDeleteOh awesome Ella! I'm so glad to hear that! Thanks so much for sharing!
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