Fried Okra Recipe

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Brush any dirt off the okra before chopping it.
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Discard the stems as you chop the okra into 1/2-inch pieces.
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Soak the chopped okra in buttermilk for 15 minutes before dredging it.
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Use a slotted spoon or spider strainer to shake off excess cornmeal.
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Fry in batches, giving the oil time to reheat after each batch.
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Delicious and crunchy, fried okra is a popular appetizer or side dish.
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“The Up South Cookbook” by Nicole A. Taylor is full of creative recipes combining the rich flavor of Brooklyn with the comfort and tradition of Southern cooking.
15 min COOK TIME
25 min PREP TIME
6 servings SERVINGS


  • 2 cups chopped okra (about 1 pound)
  • 3/4 cup buttermilk
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup fine cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1-1/2 cups sunflower oil


  • Gently rub any dirt off okra. Cut into 1/2-inch pieces, discard hard stem.
  • Pour buttermilk in a shallow bowl, add the okra and soak for 15 minutes.
  • Combine the salt, pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk together well.
  • Toss buttermilk-soaked okra in cornmeal mixture. Using a spider strainer or slotted spoon, shake off excess cornmeal.
  • Place oil in a 12-inch skillet over high heat. Insert an instant-read thermometer in oil. When the temperature reaches 350 degrees F, the okra is ready for the skillet.
  • Carefully drop okra in the oil (work in batches). Cook about a minute and flip over, until golden brown. Remember to let the oil reach the 350 degree F mark before dropping more okra, and don’t crowd the pan.
  • Transfer to baking sheet with cooling rack on top. Sprinkle with more salt, if desired.Let’s talk okra. If you’ve never witnessed them growing from seed to pod, it’s something beautiful. Gorgeous flowers grow right beside the vegetable and can be used to thicken soup or simply fried. The inside anatomy of okra is often used as stencils or stamps: artful food.
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