Southern Fried Okra
Fried okra is a southern classic and something you either love or hate. Lightly breaded and seasoned, you'll love this simple side dish.
Servings 6 people
- 1/2 cup all purpose flour gluten free flour works too
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/2 cup buttermilk
- 1 7.5 ounce package fresh okra pods
- 1 cup refined coconut oil for frying
In a medium bowl mix the flour, cornmeal, salt and pepper and set aside.
In a seperate bowl beat the egg and buttermilk and set aside.
Wash and slice the okra into 1/4" thick slices. Throw away the very end pieces.
Bread the okra by first dipping it in to the buttermilk mixture then in to the flour and cornmeal, pressing the breading on well.
Transfer the breaded okra to the countertop or another bowl and allow it to sit for a couple of minutes before frying. It helps the breading stick. Heat the oil while they sit.
In a 9-inch heavy skillet like cast iron, heat the coconut oil over medium-high heat about 5 minutes. Test the oil's readiness by dropping in one okra piece. If it fries immediately, the oil is ready.
Fry the okra in three or four batches. Place them in the oil and allow them to sit undisturbed for one minute before turning and avoid tossing it a lot so the breading doesn't fall off.
Transfer to a paper towel lined plate and sprinkle with salt. Serve warm.
Calories: 143kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 226mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 73IU | Calcium: 27mg | Iron: 1mg