Oklahoma Fried Okra
Sliced okra coated in seasoned cornmeal and fried until crisp, a common side dish across Oklahoma summer tables.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 13
- carbs
- 24
- protein
- 4
- calories
- 220
Instructions
- 1
Toss the sliced okra with buttermilk in a bowl. Let it sit for 10 minutes.
- 2
Mix the cornmeal, flour, salt, and pepper in a shallow dish.
- 3
Heat the oil in a cast-iron skillet over medium-high heat.
- 4
Drain the okra slightly. Toss it in the cornmeal mixture until evenly coated.
- 5
Fry the okra in batches, stirring occasionally, for 4-5 minutes until golden and crisp.
- 6
Remove the okra with a slotted spoon. Drain it on paper towels.
- 7
Season with extra salt while it is still hot.
- 8
Serve immediately as a side dish.
Chef's tips
Do not crowd the skillet, or the coating will steam and get soggy. Slice the okra into even pieces so it cooks evenly.
Storage
Best eaten immediately; does not store or reheat well due to loss of crispness.
Reheating
Reheat briefly in a hot oven or air fryer, though texture will not be identical to fresh.
Common mistakes to avoid
- •Crowding the skillet, which makes the okra soggy instead of crisp
- •Slicing the okra too thick, leaving the centers undercooked
Serving suggestions
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