Buttermilk Fried Okra

This southern favorite starts with a tangy buttermilk soak, next a double dip into a cornmeal and flour mix with a kick then deep fried a glorious golden brown.

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Are you craving a delicious and satisfying snack that embodies the essence of Southern comfort food? Look no further than this homemade Buttermilk Fried Okra recipe! This mouthwatering family favorite is not just a side dish, it’s an experience that will transport your taste buds to a warm and welcoming kitchen where every bite is pure joy!

Why You’ll Love Buttermilk Fried Okra

Southern Classic. This is a year-round favorite in our house because of its crunchy texture and freshness of homegrown okra.
Easy to Prepare. Okra is probably one of the easiest vegetables to work with. Simply give them a good wash, cut off the top, and cut into ½-inch pieces. These beauties fry up in about 3-5 minutes.
Affordable. Whether you’re growing your own or purchasing at your local grocery store, okra is an affordable veggie that works well with any budget.

What To Serve With Buttermilk Fried Okra

This southern favorite pairs perfectly with other family favorites like Baked BBQ Bacon

Chicken and Easy Homemade Macaroni and Cheese. Or serve it as a tasty appetizer with

Homemade Buttermilk Ranch Dressing!

Helpful Tips

I typically use fresh or freeze-dried okra for this recipe. If using freeze-dried, the okra will reconstitute while it soaks in the buttermilk. It may take an extra minute or two for all of the pieces to be fully revived.
For extra crispiness, double dredge the okra by dipping the flour-coated okra back into the buttermilk and then into the flour mixture again before frying.
To check if the oil is ready for frying, drop a small piece of flour into the oil. If it sizzles and rises to the surface, the oil is ready.

Want to Learn More About Freeze Drying?

Check out my honest review of the Harvest Right Freeze Dryer!

Want More Delicious Veggie Recipes?

Italian Roasted Red Peppers

Cajun Mashed Potato Bites with Creamy Cajun Dip

Creamy Corn Au Gratin

Ingredients

1-pound fresh okra, washed and sliced into 1-inch-sized pieces
1 cup buttermilk
½ cup flour
¾ cup cornmeal
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
vegetable oil for frying

Directions

Rinse the okra under cold water and pat dry with paper towels. Slice the okra into 1/2-inch pieces and set aside.

Place the sliced okra in a large bowl and pour the 1 cup buttermilk over it. Stir well to ensure all pieces are well-coated. Allow the okra to soak in buttermilk for about 15-20 minutes. This will help the coating adhere better.

In a separate shallow dish, combine ½ cup flour, ¾ cup cornmeal, 1 teaspoon each of onion powder, garlic powder, and salt. To this mixture add ½ teaspoon each of black pepper and chili powder. Mix well to ensure even distribution of spices.

Using a slotted spoon, remove the okra from the buttermilk, allowing any excess to drip off.

Toss the okra in the flour mixture until they are fully coated. Shake off any excess coating.

Place the covered okra back into the buttermilk for just a few seconds to quickly recoat. Then place the okra back into the flour and cornmeal mixture. You can omit this step if you don't want a thicker coating on the okra.

In a large skillet or deep fryer, pour enough vegetable oil to cover the okra pieces and heat over medium-high heat. The oil should be around 350°F.

Working in small batches, carefully add the coated okra to the skillet, ensuring not to overcrowd the skillet. Fry for approximately 3-5 minutes or until golden brown and crispy.

Use a slotted spoon to remove the fried okra and transfer it to a paper towel-lined plate to drain off any excess oil.

How to Store Buttermilk Fried Okra

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

How to Reheat Buttermilk Fried Okra

For the best quality, I recommend reheating leftovers on the stovetop for just a few minutes on each side until the pods are warmed through.

THE AZALEA HOMESTEAD