Fresh Fried Okra: Crispy, Golden Southern Delight
A crispy Southern favorite with a golden-brown crust and tender nutty interior. This gluten-free alternative uses self-rising flour for a light crunch.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1.5 lbs fresh okra
- 1/8 cup whole buttermilk
- 1.5 cups self-rising flour
- Salt, to taste
- Black pepper, to taste
- Shortening or vegetable oil (1-inch depth for frying)
Instructions
- Rinse okra and trim ends. Slice into 1/4-inch rounds and toss with buttermilk.
- Transfer 1/2 cup flour to a pie plate. Season with salt and pepper. Coat half the okra in flour, repeating with remaining okra.
- Heat shortening/vegetable oil in a heavy skillet to 350°F (175°C). Test readiness by placing 1 okra piece in the oil - it should float and sizzle.
- Fry okra in batches 3-4 minutes per side, until golden brown. Adjust heat as needed to maintain oil temperature.
- Drain on paper towels and serve immediately.
Notes
For oil substitute, use 1:1 vegetable or sunflower oil. Double coating ensures extra crunch. Avoid overcrowding the pan for even browning. Recipe yields 4-6 standard servings.