Crispy Cornmeal Fried Okra

By Sprig Originals ✓ · cooked up in Sprig

A Southern diner side done right at home: okra tossed in tangy buttermilk, dredged in seasoned cornmeal, and fried hot and fast so it comes out shatteringly crisp instead of slimy. Frozen cut okra works just as well as fresh — no trimming, no fuss.

Ingredients

• 1 lb fresh okra, or 1 lb frozen cut okra
• 1 cup buttermilk
• 1 tsp hot sauce

• 1 cup fine or medium yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/4 tsp fine sea salt
• 3/4 tsp freshly ground black pepper
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

• 4 cups peanut or vegetable oil, for frying
• flaky salt, for finishing
• lemon wedges or ranch, for serving

Instructions

1. If using fresh okra, rinse and pat completely dry, trim the stem caps, and slice crosswise into 1/2-inch rounds. If using frozen cut okra, do not thaw it fully — let it sit at room temperature for about 10 minutes until the pieces separate easily, then blot away any surface frost with paper towels.
2. Pour 4 cups oil into a heavy 4- to 5-quart Dutch oven or deep skillet (it should come no more than 2 inches up the sides). Clip on a thermometer and heat over medium-high to 365°F. Set a wire rack over a sheet pan nearby.
3. While the oil heats, whisk the buttermilk and hot sauce together in a medium bowl. In a second, wider bowl whisk together the cornmeal, flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
4. Add the okra to the buttermilk and stir to coat, then lift it out with a slotted spoon or your fingers, letting the excess drip off for a few seconds. Do not soak it — 30 seconds in the buttermilk is plenty.
5. Drop the wet okra into the cornmeal mixture in batches of about a cup at a time. Toss firmly with your hands or a spoon until every piece is chalky-dry and fully coated, then transfer to a plate. Coat only what you are about to fry so the breading doesn't turn pasty.
6. Fry in batches of about 1 1/2 cups, shaking off loose cornmeal as you add the okra to the oil. Keep the oil between 350°F and 365°F, adjusting the burner as needed. Fry 3 to 4 minutes for fresh okra and 4 to 5 minutes for frozen, stirring once or twice, until the coating is deep golden and the pieces feel light and crisp when nudged.
7. Lift the okra out with a spider or slotted spoon to the wire rack — never onto paper towels, which trap steam and soften the crust. Season immediately with flaky salt while the pieces are still glistening.
8. Let the oil climb back to 365°F between batches, about 1 to 2 minutes, and repeat with the remaining okra. Serve right away with lemon wedges or ranch for dipping.

Chef's tips

Nutrition (per serving, estimated)

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