Fried okra with a light and crispy cornmeal batter is a tasty side dish for any of your favorite Southern meals.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 8
Calories: 191kcal
Author: Lucy Brewer
Ingredients
1-2lbs.fresh okra
1cupcorn meal
¼cupflour
Salt and pepper
1cupbuttermilk (optional)
4tablespoonsbutter
½cupcanola oil
Instructions
Wash okra and pat dry, then slice into 1/2-inch pieces, discarding the tops.
Mix together cornmeal, flour, salt, and pepper.
Optional: Dip okra in buttermilk then place in strainer before dredging in cornmeal mixture. (This is if you want a thicker batter.)
Dredge okra in cornmeal and shake off excess.
Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Don't crowd the pan!
Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly!
Repeat until all the okra is fried. Add oil and butter as needed.
Remove from skillet with slotted spoon and place on paper towels to drain.