Sandra This Paula Deen Fried Okra is a crispy and golden brown recipe, which is made with fresh okra and a classic cornmeal breading. It’s the ultimate Southern side dish, ready in about 35 minutes.
Paula Deen Fried Okra Recipe Ingredients
- 2 lbs fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons Paula Deen’s House Seasoning
- 1/4 teaspoon cayenne pepper
- Vegetable oil, for frying (about 3-4 cups)
How To Make Paula Deen Fried Okra
- Heat the Oil: Pour about 1 to 2 inches of oil into a large, heavy-bottomed skillet and heat it to 350°F over medium-high heat.
- Mix the Breading: In a medium bowl, combine the cornmeal, flour, House Seasoning, and cayenne pepper.
- Coat the Okra: Place the sliced okra in a separate bowl and pour the buttermilk over it, tossing to coat. Using a slotted spoon or your hands, lift the okra from the buttermilk, letting any excess drip off, and transfer it to the cornmeal-flour mixture. Toss until the okra is well coated.
- Fry Until Golden: Carefully add the okra to the hot oil, working in batches as needed to not overcrowd the pan. Fry until it is golden brown and crispy, about 3-5 minutes per batch.
- Drain and Serve: Use a slotted spoon to remove the fried okra from the oil and transfer it to a paper towel-lined plate to drain. Serve immediately while it’s hot and crispy.
Recipe Tips
- How to keep okra from being slimy? The key is to use fresh, firm okra and to cook it quickly at a high temperature. Frying, as this recipe does, is the perfect method for a crispy, not slimy, result.
- How do you get the breading to stick? The buttermilk is the secret! It acts as the perfect “glue” for the cornmeal and flour mixture to adhere to the okra. Be sure to let any excess buttermilk drip off before dredging.
- Can I use frozen okra? Fresh okra will always give you the best, crispiest result. If you must use frozen, it is crucial that you thaw it completely and then pat it very dry with paper towels to remove all excess moisture before you begin.
- Can I make this in an air fryer? Yes. After breading the okra, arrange it in a single layer in the air fryer basket and spray it generously with oil. Air fry at 400°F for 10-15 minutes, shaking the basket halfway through, until golden and crispy.
What To Serve With Fried Okra
This is a classic Southern side dish that is a staple at any cookout or family dinner. It pairs perfectly with:
- Crispy Fried Chicken
- BBQ Pulled Pork or Ribs
- Fried Catfish
- Pan-seared Pork Chops
- It’s also fantastic as an appetizer with a side of ranch or remoulade sauce for dipping.
How To Store Fried Okra
- Best Eaten Fresh: Fried okra is at its absolute best when it is hot, crispy, and fresh from the fryer. It does not store well.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator, but they will lose their crispiness.
- Reheat: The best way to restore some of the crunch is to reheat it in a 400°F oven or an air fryer for a few minutes.
Fried Okra Nutrition Facts
- Serving: 1 serving
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 3g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Paula Deen’s famous House Seasoning is a simple blend of 1 cup of salt, 1/4 cup of black pepper, and 1/4 cup of garlic powder.
Soggy fried okra is usually the result of one of two things: the oil was not hot enough when you added the okra, or you overcrowded the pan. Both of these will cause the okra to steam and absorb oil instead of frying to a crisp.
Buttermilk provides the best tangy flavor and is the perfect thickness for the breading to adhere. In a pinch, you can substitute it with a mixture of a beaten egg and a splash of regular milk.
Try More Recipes:
- Paula Deen Country Fried Steak Recipe
- Paula Deen Chicken Fried Steak Recipe
- Paula Deen Chicken Fried Pork Chops Recipe
Paula Deen Fried Okra Recipe
Description
Classic Southern fried okra with a crispy, perfectly seasoned cornmeal and flour crust, perfect as a side dish for any comfort food meal.
Ingredients
Instructions
- Heat about 1-2 inches of oil in a large, heavy skillet to 350°F.
- In a medium bowl, combine the flour, cornmeal, House Seasoning, and cayenne pepper.
- Dip the okra slices in buttermilk, then dredge them in the cornmeal-flour mixture to coat well.
- Carefully add the okra to the hot oil in a single layer, working in batches.
- Fry for 3-5 minutes, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve immediately.
Notes
- The most important tip for this recipe is to make sure your oil is at a steady 350°F; use a thermometer for the best results.
- Do not overcrowd the pan when frying; this is the secret to getting the okra perfectly crispy, not soggy.
- For the best texture, use fresh, firm okra rather than frozen.
- Paula Deen’s House Seasoning is a simple blend of salt, pepper, and garlic powder that you can easily mix yourself.
