Fried Okra

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 6 cups oil, for frying
  • 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons House Seasoning, recipe follows
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh okra, sliced 1/2-inch thick
  • 1/2 cup buttermilk
Directions
Watch how to make this recipe

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


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4.6 80
Perfect on my first try; I used fresh okra which is a bit difficult to come by in California! I might spice it up a bit in the future, but maybe not.  I was a great side to pulled pork! item not reviewed by moderator and published
This was my first attempt at home made fried okra and it was a grand slam. Can't wait to get some more fresh okra.   item not reviewed by moderator and published
Breading is crispy but flavor is BLAND! item not reviewed by moderator and published
Five star fried okra recipe :) Reminds me of my mom's fried okra. I had to substitute 1 cup of milk mixed with 1 tbs of white vinegar for the buttermilk. I will definitely make this again with buttermilk as it is much thicker. item not reviewed by moderator and published
I love fried okra, but this is the first time I made it. I followed the recipe exactly and it was delicious. Thanks Paula. item not reviewed by moderator and published
This recipe was simple, I did not have buttermilk so I made sour milk with 1/2 cup of 1% milk and 1/2 Tbs of lemon juice, it worked out great. I also did not add the cayenne pepper since my wife can not handle "spicy" food. item not reviewed by moderator and published
This recipe was just perfect. I didn't have the buttermilk, but I wet them with a little cold water and they turned out beautifully. I will definitely use this recipe again. Thanks Paula for a great recipe. item not reviewed by moderator and published
I love fried okra and I have to say this using this recipe of Paula's was the best fried okra I have ever eaten. Paula is the Best!!!! item not reviewed by moderator and published
UMMM can you say YUMMMYY!?! These were so crunchy and delicious! I added a little salt to the okra before tossing them with the flour mixture. My whole family devoured these in minutes! item not reviewed by moderator and published
Love this recipe. I substituted the all purpose flour with whole wheat flour and made a butter milk substitute with 2% milk and lemon juice and it turned out great! item not reviewed by moderator and published
Awesome! Paula is continuously amazing! Thank you!! item not reviewed by moderator and published
I love fried okra and always buy it frozen or get it at restaurants. A coworker gave me fresh okra from her garden and I tried this recipe. EASY AND DELICIOUS! The best! My 2-year old (who usually frowns and spits out fried okra ate two-hands full!!! item not reviewed by moderator and published
Garlic makes everything taste better. I like a batter recipe better. I also don't cut my okra; dip the entire pod into the batter and fry whole. Less mess and just as tasty. item not reviewed by moderator and published
Loved this! Another home run for Paula! To jrmj, the 1 cup of salt along with the 1/4 cup of pepper and garlic powder is a "make ahead" seasoning, to be used a little at a time in different recipes. In the list of ingredients it says to use 2 teaspoons of the house seasoning. item not reviewed by moderator and published
I made this today, I followed the directions and only used about 2 teaspoons of the house seasoning, turned out great. Please note the 1 cup of salt is used to make the house seasoning, which you use only 2 teaspoons. item not reviewed by moderator and published
1 cup of salt? Really? Followed the recipe, fried up perfect, had to throw the whole batch out. Tasted like eatting a salt lick. item not reviewed by moderator and published
All I can say is EXCELLENT! item not reviewed by moderator and published
I had never fried okra in this way but your video gave me the confidence to do it! It was so tasty! item not reviewed by moderator and published
This is the best okra ever! Every person who trys it falls in love! Even my great grandfather, who's eaten many an okra in his lifetime said it was the best he'd ever had as well! item not reviewed by moderator and published
I have made okra before but it seemed to be missing something. I tried this recipe and this is the best okra I have ever had and my husband loves it!!! We will be having okra a lot more often. Thanks Paula!!!!!! item not reviewed by moderator and published
Someone at church brought us an entire bag of fresh okra and we were completely intimidated on how to prepare it! My wife followed this recipe exactly and it was DELICIOUS! Definitely a redo. Thanks Paula! item not reviewed by moderator and published
WOW! This brings me back to the fried okra of my southern childhood! I had some friends grow okra for me this year in Idaho. Tried this recipe on Labor Day for 10 people as an appetizer. What a hit! One person said she'd only tried okra once before and hated it, but LOVES it after this! I used the powdered buttermilk (reconstituted since we don't get buttermilk much where I live. I keep that powdered form in the freezer for easy access. item not reviewed by moderator and published
I actually skipped over the step of soaking the okra in buttermilk. I don't ever remember using wet ingredients in the prep of fried okra when I was a kid. It turned out just great without it! item not reviewed by moderator and published
This recipe was phenominal! This was my first experience cooking Okra. I have had it in a stew with tomato, but this doesn't compare. This was not slimy at all and that's what I was dreading about trying Okra again. My family loved it--my 18-month-old son ate more than anyone else. I'll definitely make this again. item not reviewed by moderator and published
Yum! And I had no problem with the coating not sticking. Thank you for the sour milk recipe I was all out of buttermilk. I used peanut oil for frying and made sure it was at the right temperature. It took more time to assemble the ingredients than to fry them up and eat! item not reviewed by moderator and published
Maybe I did something wrong, but the breading didn't stick very well to the okra. Overall, a bit disappointed with this recipe. If frying okra again, I would dip in the flour mixture, then egg wash, then flour mixture again. item not reviewed by moderator and published
Paula with your cooking i am always hungry it is so good.. item not reviewed by moderator and published
I moved from the South to the Northwest and really missed fried Okra so, I made this up (it took me 3 grocery stores to find fresh Okra up here. It's a wonderful recipe and both my husband and I loved it. item not reviewed by moderator and published
Anything you make i love.........paula...wooo,wooo item not reviewed by moderator and published
Delicious, did not add near that much oil but turned out great. item not reviewed by moderator and published
I grew up eating fried okra and this is way better than what I used to have in restaurants! The breading is light and crispy and delicious. Make sure the oil comes back up to temp between batches or they won't be as light. item not reviewed by moderator and published
This was amazing. We followed the recipe exactly. We also dipped patty pan squash the same way. I think I liked the squash better than the okra. Both were great!! item not reviewed by moderator and published
Crunchy, hot delicicous fried okra. Big hit at our BBQ party. Best fried okra recipe I ever tried. item not reviewed by moderator and published
Hallelujah!!! This is the best fried okra I have ever made. I've never been able to get a coating to stick. My teenage daughter came home right after I left to run the other to practice and called me to say that the okra was "freakin' awesome". That's as good as it gets in my house! item not reviewed by moderator and published
By far, the best fried okra i ever made. A special thanks to michellebelles for the "sour milk" as i didnt have any buttermilk. item not reviewed by moderator and published
I think this was the best fried okra I ever ate, yum yum!!!! item not reviewed by moderator and published
This breading has GREAT flavor. I didn't have any buttermilk so I substituted sour milk (combine 1/2 cup milk and 1/2 tablespoon lemon juice and let sit for about 5 minutes. Also instead of making the whole batch of house seasoning I just broke it down to roughly 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder. It's not exact but...easier than finding a 1/3 teaspoon. item not reviewed by moderator and published
I made this to celebrate our southern roots at my daughters' international buffet day at camp. Delicious, just wished now I had made more for me! item not reviewed by moderator and published
I am amazed that people actually put the entire 'batch' of house seasoning in this recipe and then have the nerve to complain. The recipe only calls for 2 tsp of the seasoning, put the remaining house seasoning in an airtight container just like it says and use it for future recipes. Silly Yankees! item not reviewed by moderator and published
Paula thanks so much for making this very tasty, southern recipe available to me so that my family could enjoy it as much as they did!! We wanted a little something different at our Thanksgiving Feast and this hit the spot with everyone, even the little ones. Thanks again and we hope your Thanksgiving was as beautiful as ours!!! p.s.~ looking forward to enjoying another one of your magical recipes at our family Christmas dinner item not reviewed by moderator and published
Girlfriend! You outdid yourself with this recipe! These are -hands down- the best fried okra we have ever eaten... and we have eaten A LOT of fried okra! Growing up in the South, I have tried to perfect the art of frying okra for years now. I have been doing it ALL wrong! Everyone I know puts the okra straight into the flour mixture. The addition of the buttermilk is the missing link I have been searching for! Add that to your delicious concoction of spices... PERFECTION! My husband said they were the best he had ever eaten, too! Thank you! item not reviewed by moderator and published
My husband and I at the whole batch all by ourselves. We try not to eat too much fried foods, but somebody gave us the okra and we knew Paula's recipe would be best for us..... and it was. The taste and texture was great- item not reviewed by moderator and published
The House Seasoning calls for '1 cup of salt'. Better fix it to what Paula uses or you will have lots of disappointed fans! item not reviewed by moderator and published
This was easy to make and came out crunchy and delicious! Not at all too salty but could use more cayenne pepper. Thanks to the Butter Queen for another fab recipe! item not reviewed by moderator and published
Taste was good. (Not great but good). However, i ended up w/ a clumpy mess.. item not reviewed by moderator and published
This is the BEST fried okay recipe. Super easy and delish!!!! Thank you Paula for sharing. item not reviewed by moderator and published
Note: THE HOUSE SEASONING IS NOT MEANT TO BE USED ALL AT ONCE. Read the directions folks! That's supposed to last you SIX MONTHS. A cup of salt in your okra is hilarious not tasty. You only need a little bit of the house seasoning. This was so good. I tried to take the leftovers to work today but my wife wouldn't let me. She said we were going to eat it again tonight. If you don't have buttermilk you can sub with whole milk but I am sure buttermilk would have been even better. item not reviewed by moderator and published
This is a great way to make a Southern classic. I made this as an appetizer for friends the other evening, and everyone enjoyed it. item not reviewed by moderator and published
Okay, for those who do not know how to dredge the okra without it clumping, here is what I do. First, you are not going to be able to fry all of the okra at once, you should do it in batches so it doesn't clump in the oil in the pan, either. I have my okra in a bowl, cut up and ready to go. I take a handful and drop it in the buttermilk, just enough to get all the sides of the okra covered. Don't leave it in too long, it will start to draw the slimy stuff that has given okra a bad name to begin with! Take a slotted spoon, lift the okra out of the buttermilk, letting the excess buttermilk drain away. Scatter the drained okra over the flour and cornmeal mixture. Use the spoon to gently cover the okra with the cornmeal mixture. Use another clean slotted spoon to lift the dredged okra out of the mixture and shake the spoon, sifting the loose cornmeal mixture away from the okra. Place the dredged okra on a paper plate until you have enough to fry without touching in your heated oil. While your first batch is frying, you can be preparing your next batch. I find this to be the best way to get nice, evenly coated okra without a lot of the excess flour and buttermilk which causes the clumping. And again, remember NOT to leave the okra in the buttermilk for too long, or it will begin to ooze the slime, and we don't want that, do we? Hope this helps you get your okra nicely coated, but not clumpy. Oh, and by the way, this recipe is the bomb! item not reviewed by moderator and published
We found the amount of salt in this recipe to be overpowering. Had to throw out the entire batch(!). I liked the texture of the crust, but the seasoning was well outside what we could handle. Fried okra -should- taste almost like flavored popcorn (okra-flavored, that is). item not reviewed by moderator and published
A better way to make an ole favorite. item not reviewed by moderator and published
i had to leave the salt out as I am not able to have it. But used the pepper and garlic. I also had been given a green tomato which i cut up I used the flour, corn meal etc in another plate and added a pinch of sugar. I also like the okra dip the tomato in the butter milk than the flour etc. I fried it in the same pan as the okra it was great. Thank you Paula Dean for making 1 more of my meals easy and every one loved it. Thank you again item not reviewed by moderator and published
Loved the way it turned out item not reviewed by moderator and published
This is the best Fried Okra recipe we have tasted. My family really enjoys it. It even wowed my Mom and she had the benefit of having my Grandmother as her Mother and Cook. item not reviewed by moderator and published
For all that commented on how salty the okra was...you are not supposed to use all of the seasoning salt. That is just the recipe and you store what you do not use. Good lord! item not reviewed by moderator and published
I loved the recipe. The flavor was great and the okra golden and crisp. I haven't figured out a way that I can dip the okra in the buttermilk and flour mixture without sticking together. Other than that, easy to make. item not reviewed by moderator and published
THANK YOU PAULA DEEN! item not reviewed by moderator and published
I like it very much! item not reviewed by moderator and published
I have always tried to fry okra, but it never turned out right. This recipe was great and it turned out so brown and cruchy. I also tried it with whole okra and it was great, like finger food. The house seasoning was great, but if you don't like salt, cut the amout in half. item not reviewed by moderator and published
i tried this recipe and it was as good as any fried okra that i have ever eaten. I have never fried okra like that, but it was worth it. item not reviewed by moderator and published
My store didn't have fresh so I used frozen. I like the idea of this recipe but the salt, even cut in half was WAY too much. Made me gag. I will try again but with a different seasoning. item not reviewed by moderator and published
These were sooooo good, and very easy to make. item not reviewed by moderator and published
This was my first attempt at making fried okra and I was excited when I tasted the results. I didn't have any cornmeal on hand at the time, so I used all flour. In my opinion it still tasted great. I will use corn meal the next time I make it. item not reviewed by moderator and published
These are great, and so easy to prepare. I dropped too many in the oil at once and they clumped together, but had I set them in the oil more carefully this wouldn't have happened. The taste was great. This is a good Southern classic. item not reviewed by moderator and published
Loved this recipe!!! I put out some ranch for dipping and the okra disappeared from the dinner table fast! item not reviewed by moderator and published
My family and I love this recipe. The okra is perfectly seasoned and comes out perfect every time! item not reviewed by moderator and published
it was ok but verry fattening item not reviewed by moderator and published
GOOD item not reviewed by moderator and published
Good stuff - I could snack on this all day! item not reviewed by moderator and published
My son made this for Sunday Dinner and he's only 14yrs old. He loved it he has made it twice since the first time and each time he makes it, it gets better and better. item not reviewed by moderator and published
My son and I love fried okra (husband likes them boiled..yuck) this recipe was much better than I had been fixing fried okra. I never thought to add buttermilk! Had more crust on okra and tasted better. I left out the pepper because we are not big fans of c.pepper but I'm sure it would taste good with it as well. I will be fixing this again! Thanks! item not reviewed by moderator and published
these were awesome!! item not reviewed by moderator and published
I made this recipe for my grandma, a traditional southern cook. She loved it and didn't even tell a difference between this recipe and her own (you don't know my grandma but trust me, that's saying alot!!!) I will never make any other recipe again!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
A dish to clog the arteries. Way to much salt called for in this recipe. item not reviewed by moderator and published
I have had fried okra in my day but nothing compares to Paula's. I really think it the seasoning that she uses. The husbands love it too. item not reviewed by moderator and published
easy,quick, and some of the best i have tasted item not reviewed by moderator and published
cooks up crispy and tasty and fast item not reviewed by moderator and published
Any leftovers are eaten like popcorn in our house. My biological mother made hers with cornmeal only, my adopted mom makes hers with flour only. This was another great recipe from the queen of the kitchen. Jeanne, Buellton, CA item not reviewed by moderator and published
This recipe was easy and tasty. I think it takes a little longer than expected to fry the okra. It is worth the time. item not reviewed by moderator and published
this is a great recipe.. my groc. didnt have fresh okra.. so i used frozen.. and it worked great! item not reviewed by moderator and published
It's one cup of salt in the recipe for the "seasonings" ... then you season the flour with the "seasoning" to taste :) item not reviewed by moderator and published
jrmj had to be kidding - no one would think you put a cup of salt on a batch of okra lol item not reviewed by moderator and published
Thank you so much for sharing your useful kitchen tips, Paula! I really appreciate it. I've always been a bit nervous to try my hand at fried okra, but after reading your review I'm feeling brave. Please share with me the kind of oil you used. Thanks, again.<div><br /></div><div>P.S. Would it be an out of this world idea to consider using EVOO?</div> item not reviewed by moderator and published
Some people, it seems, are misreading the recipe. The house seasoning recipe, is just that, for more than a single use. It is not meant to be used all at once on this okra recipe item not reviewed by moderator and published
Don't use the entire amount of the "house seasoning" on this okra recipe. The recipe for the "house seasoning" is meant for use on many things up to 6 months. item not reviewed by moderator and published
Why is it people aren't understanding you don't use all the seasoning salt mixture??? Guess it is easier to just reduce the amount down for a single use so people don't get over salted. It clearly states how to make the house seasoning and it doesn't say to use the whole batch. It's for later item not reviewed by moderator and published
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