Arkansas Fried Okra
Sliced okra coated in seasoned cornmeal and fried crisp, a common summer garden side across Arkansas.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14
- carbs
- 30
- protein
- 4
- calories
- 260
Instructions
- 1
Put the sliced okra in the buttermilk. Let it soak for 10 minutes.
- 2
Mix the cornmeal, flour, salt, and pepper together in a shallow dish.
- 3
Drain the okra. Toss it in the cornmeal mixture until well coated.
- 4
Heat the oil in a cast-iron skillet over medium-high heat.
- 5
Fry the okra in a single layer in batches. Cook for 3-4 minutes per side until golden and crisp.
- 6
Place the okra on paper towels to drain.
- 7
Season with additional salt while it is hot. Serve right away.
Chef's tips
Do not crowd the skillet, or the okra will steam instead of crisping. Small, fresh pods are the least slimy.
Storage
Best eaten fresh; leftovers lose crispness quickly.
Reheating
Reheat in a hot dry skillet for a few minutes to re-crisp.
Common mistakes to avoid
- •Crowding too much okra into the pan at once
- •Skipping the buttermilk soak, which causes the breading to fall off
Serving suggestions
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