Ingredients
Equipment
Method
- Preheat your oil in a large pot. It’s crucial to use a deep-fry thermometer to monitor the temperature accurately. Ideally, you want the oil at 350 degrees F for frying.
- While the oil heats, wash the okra thoroughly under cold water. Cut off the ends and slice them into about half-inch rounds. This size is perfect for frying.
- Next, soak the sliced okra in a bowl of buttermilk for a few minutes. This not only adds flavor but also helps the coating stick better.
- After soaking, drain the okra well, allowing most of the buttermilk to drip off. This step ensures that your coating is crispy rather than soggy.
- In a separate bowl, combine the cornmeal, flour, and spices (chili powder, kosher salt, black pepper, and cayenne pepper). Mix them well to ensure even seasoning.
- Now, in batches, transfer the drained okra to the cornmeal mixture. Toss it gently until each piece is well coated. This is crucial for that crispy outer layer.
- Carefully place the coated okra pieces into the hot oil. It's important not to overcrowd the pot, as it can lower the oil temperature and lead to greasy okra.
- Fry the okra for about 3 to 4 minutes per batch. Watch for that beautiful golden brown color; this is your indicator that it’s ready.
- Once done, remove the okra from the oil and drain it on a few paper towels. This will absorb any excess oil, keeping your Classic Fried Okra crispy.
- Finally, sprinkle a little extra kosher salt on top for flavor. Serve it hot, and enjoy the fruits of your labor!
Notes
Optionally, you can serve these with a dipping sauce like ranch or a spicy mayo, but they are great with zero dipping sauce as well.