Southern Fried Okra
Yes! This is the okra that I topped my MasterChef Shrimp and Grits with! I eat this stuff like it’s french fries, and you know how much I love fries! The key to this okra being light and crispy is corn starch. It’s a little addition I made when stealing my grandmother’s recipe. Grandma Lillie used to make fried okra all the time. It is one of the fondest memories I have of her.
Southern Fried Okra
This is the okra that I topped my MasterChef Shrimp and Grits with! I eat this stuff like it’s french fries, and you know how much I love fries!
Ingredients
Southern Fried Okra
- 1 1/2 cup Okra, sliced
- 1 cup Buttermilk
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Creole Seasoning
- Canola Oil, for frying
- Kosher salt
Instructions
- In a medium pot, add canola oil and heat to medium-high heat.
- Soak okra in buttermilk for 1 minute. Remove from buttermilk and drain slightly. While okra is soaking, combine dry ingredients in a large bowl and whisk until combined.
- Coat with cornmeal mixture. Shake off excess cornmeal and place okra into the hot oil. Cook until browned (about 3-4 minutes) and remove from heat with a slotted spoon or a kitchen spider. Season with salt immediately. Continue cooking okra in batches.
- Enjoy!
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