American · PANTRYHOP RECIPE
Southern fried okra
30 minutes · 4 servings · vegetarian
A well-known Southern American side, adapted to shallow pan-frying instead of deep-frying.
Ingredients
Check you have the quantities below.
- 1 pound okra, sliced
- 1 cup buttermilk
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup oil for pan-frying
Let’s make it
- Soak the okra in buttermilk for 5 minutes.
- Mix cornmeal, flour, salt, pepper, and paprika in a bowl.
- Coat the okra in the dry mixture.
- Pan-fry in hot oil over medium heat in batches for 3 to 4 minutes per side until crisp and cooked through.
- Drain on paper towels and serve warm.
For kids, cut the okra into smaller rounds before breading.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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