It’s impossible to have a discussion about Cajun food, or even soul food for that matter, without mentioning okra! Whether, fried, stewed, included in gumbo, or roasted and eaten as a snack, okra is at the core of southern comfort food.
For me, fried okra is my absolute favorite way to enjoy okra! This super easy recipe is sure to please your tastebuds!
Buttermilk Fried Okra
Sweet, spice, and everything nice!
- 1 cup buttermilk
- 1 egg
- 2 tbsp hot sauce
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 tsp. cayenne pepper
- 2 tsp garlic powder
- 1 tbsp Tony Chachere’s Original Creole Seasoning
- 2 lbs okra sliced down the middle
- canola oil or peanut oil
- Heat the oil in a deep-fryer, dutch oven, or heavy bottomed pot to 360°F.
- Whisk the buttermilk, egg, and hot sauce to combine in a small bowl.
- Combine the flour, cornmeal, cayenne, granulated garlic, and Creole seasoning in a separate bowl.
- Working in batches, dredge the okra first in the buttermilk mixture, shake of excess, then roll in the flour mixture. Shake to remove any extra breading.
- Fry the okra for about 5 minutes over medium high heat, turning it as necessary until lightly golden.
- Transfer the fried okra to paper towels to drain, and season lightly with more seasoning if you like.
- Repeat with the remaining okra.
- Serve fried okra with your favorite ranch or other creamy dipping sauce.