1. Prepare the okra
Wash the okra thoroughly and dry it well. Trim the stems, then slice the okra into approximately ½-inch rounds.
2. Prepare the coating
In a large bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Soak the okra
Place the sliced okra in the buttermilk and stir gently so every piece is coated. Let it sit for about 10 minutes.
4. Coat the okra
Remove the okra from the buttermilk, allowing excess liquid to drip off. Add it to the cornmeal mixture and toss thoroughly until each piece is well coated.
5. Heat the oil
Pour about 1½–2 inches of vegetable oil into a heavy-bottomed skillet or pot. Heat to approximately 350°F (175°C).
6. Fry the okra
Carefully add the coated okra in small batches. Don’t overcrowd the pan.
Fry for about 3–5 minutes, turning occasionally, until the pieces are crisp and golden brown.
7. Drain
Transfer the fried okra to a plate lined with paper towels or a wire rack. Sprinkle with a little extra salt while hot if desired.
8. Serve
Serve immediately while crispy with ranch dressing, spicy mayo, remoulade, or your favorite dipping sauce.
⭐ Crispy Okra Tip
Make sure the okra is completely dry before slicing and soaking, and keep the oil around 350°F (175°C). Frying in small batches helps prevent the coating from becoming soggy.
Golden, crispy, and packed with Southern flavor! 🌽🫛
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