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Ingredients
Scale
- 1 pound fresh okra, sliced
- 1½ cups buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1½ teaspoons kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Tony Chachere's Creole Seasoning
- Peanut oil for frying (or canola/vegetable oil)
Instructions
- Heat oil in a deep fryer or Dutch oven to 375°F.
- Soak sliced okra in buttermilk for 10-15 minutes.
- Drain excess buttermilk from okra.
- Combine flour, cornmeal, and spices in a Ziplock bag.
- Add okra to the bag, seal, and shake to coat them evenly.
- Fry coated okra in hot oil in small batches for 3-4 minutes until golden brown.
- Drain on paper towels and season with salt before serving.
Notes
Ensure oil is adequately heated for optimal crispiness.
Avoid overcrowding the frying pan to maintain oil temperature.
Feel free to experiment with different spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Southern
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 7
- Cholesterol: 10