Fried Okra - Dee Dee's

Diane Hopson Smith


Buttermilk seems to be the key to getting okra to turn out just the way we like them.

I've tried egg whites before but I think the buttermilk does a better job in getting the crust just right for our taste. Yum!

★★★★★ 4 votes
as many as you like
Pan Fry


fresh okra, sliced
salt and pepper to taste
aunt jemima's buttermilk cornmeal
canola oil


1Slice okra and soak in buttermilk.
2Mix cornmeal, salt and pepper together in a bowl with plastic top or a large ziploc bag.
3Drain off as much of the buttermilk as you can. NOTE: it will still be thick.
4Heat oil in iron skillet. I heat up to a medium high. NOTE: I use a 10-inch (seasoned) iron skillet, however, I would think you could use a deep fryer as well.
5Add okra, several at a time to cornmeal to coat. You can put cornmeal mixture in plastic bag or a covered bowl and shake the okra.
6Fry in hot oil until golden brown, being careful to not over crowd the skillet.
7Remove from skillet, drain excess oil on paper towels.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American