Sliced okra is dipped in buttermilk and then dredged in a lightly seasoned mixture of cornmeal and flour, then deep fried to crispy perfection.

Restaurant-Style Southern Deep-Fried Okra

We use okra a lot down here in the Deep South where gumbo is king, as a thickening agent. I believe that and steamed - yes, with that gooey, buttery, slime and all - are the only two ways that my Mama ever made okra when I was growin' up.

While most southern kitchens will feature a more classic pan-fried okra, tossed with lots of cornmeal and cooked up in a small amount of fat, often bacon drippings in a hot cast iron skillet, this deep fried version is what you will most often find served at a restaurant.

I love okra cooked up just about any way you can think of - smothered with fresh garden tomatoes, bacon and sweet onion, roasted crispy or pan-fried in a cast iron skillet, in a summer succotash, in a ratatouille, a summer veggie skillet, and most certainly, fried.

It's hard to keep up with them coming out of the fryer because everybody wants to just grab them up like deep fried okra candy!

Okra not in season? Grab a bag of precut okra from the freezer section!

Excellent as a side dish, alone as a snack, and really good as a salad topper, or try it dipped in some yummy Comeback Sauce.

Here's what you'll need to make my Restaurant Style Southern Deep Fried Okra:

• 1-pound fresh whole okra or cut frozen
• 1-1/2 cups buttermilk
• 2 teaspoons hot sauce, optional
• 1 large egg
• 2 cups yellow cornmeal
• 2 cups self-rising flour
• 1 teaspoon kosher salt
• 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
• Deep fryer or iron skillet and fresh frying oil (vegetable, corn, canola oil)

Here's how to make it!

Preheat a deep fryer to 375 degrees F, or if using an iron skillet, add oil and heat. If using fresh okra, cut  into 1/2-inch slices or slice lengthwise; set aside.

Whisk together the buttermilk, hot sauce and egg; set aside.

In a separate bowl, combine the cornmeal with the flour, salt and Cajun seasoning.

Dip the okra into the buttermilk and toss to coat well.

Scoop out and let excess buttermilk drip off. Transfer to the flour dredge.

Shake off dredge and transfer to a plate. I also like to pass it back through the dredge once more before frying.

Fry in batches for 3 or 4 minutes, or just until golden brown; don't overcrowd! Sprinkle with additional salt right out of the fryer, if desired; serve right away.

For more of my favorite southern favorites, visit my page on Pinterest!



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