Fried Okra

Method

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1. Toss the sliced okra with the buttermilk in a bowl until coated.

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2. Mix the cornmeal, salt, pepper, paprika and cayenne in a shallow dish.

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3. Lift the okra out of the buttermilk a handful at a time, letting the excess drip off, and toss in the cornmeal until well coated.

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4. Heat the oil to 180°C / 350°F in a deep pan.

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5. Fry the okra in three batches for 3 to 4 minutes each, stirring once, until golden and crisp.

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6. Drain on a rack, season with a pinch of salt and serve hot with hot sauce.

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Chef’s Tips

• Keep the oil at 180°C. Cool oil lets the okra go soft and greasy.
• Dry, fresh okra is less slimy than wet or frozen okra.
• Fry in small batches so the temperature does not drop.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Fried chicken
• Coleslaw
• A cold sweet tea

Storage & Reheating

Best eaten immediately. Refrigerate up to 2 days and re-crisp at 200°C for 6 minutes. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.