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Paula Deen Fried Okra Recipe

Paula Deen Fried Okra Recipe

Emily Carter
There is nothing quite like a classic Southern side dish to bring people together. This Paula Deen Fried Okra Recipe is a true family favorite in my home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

  • 1 pound fresh okra
  • 1 cup buttermilk
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional
  • 2 cups vegetable oil for frying

Instructions
 

Prepare the Okra

  • Wash the fresh okra under cool water. Pat the pods dry with a clean towel. Use a sharp knife to trim off the stem ends. Slice the okra into rounds about half an inch thick.

Soak in Buttermilk

  • Place the sliced okra into a medium mixing bowl. Pour the buttermilk over the okra pieces. Stir gently to ensure every piece is coated. Let it sit for about five to ten minutes.

Mix the Breading

  • In a separate bowl, combine the cornmeal and flour. Add the salt, black pepper, and garlic powder. Use a whisk or fork to mix the dry ingredients well. This ensures an even flavor.

Coat the Okra

  • Lift the okra out of the buttermilk using a slotted spoon. Let the extra liquid drip off. Toss the okra into the cornmeal mixture. Shake the bowl to coat each piece thoroughly.

Heat the Oil

  • Pour the vegetable oil into your large skillet. Heat the oil over medium-high heat. You want the oil to reach about 350 degrees. Drop a pinch of flour in to see if it sizzles.

Fry Until Golden

  • Carefully place the okra into the hot oil. Do not crowd the pan too much. Fry the pieces for about three to five minutes. Turn them occasionally until they are a beautiful golden brown.

Drain and Serve

  • Use a slotted spoon to remove the okra from the oil. Place the fried okra on a plate lined with paper towels. This removes the extra grease. Sprinkle a little extra salt while hot.

Notes

  • Use Fresh Okra: Fresh okra is much crispier than frozen okra. Look for small, bright green pods.
  • Check Oil Temp: If the oil is too cold, the okra will be greasy. If it is too hot, the crust will burn.
  • Don't Overcrowd: Fry the okra in small batches. This keeps the oil temperature steady and makes the okra crunchier.
  • Spicy Kick: Add a pinch of cayenne pepper to the cornmeal for some heat.
  • Gluten-Free Option: Use cornstarch and gluten-free flour if you have a sensitive stomach.
  • Air Fryer Version: You can spray the coated okra with oil and air fry at 400 degrees for 12 minutes.
Keyword Paula Deen Fried Okra Recipe