Sliced okra is dipped in buttermilk and then dredged in a lightly seasoned mixture of cornmeal and flour, then deep fried to crispy perfection.
Restaurant-Style Southern Deep Fried Okra
We use okra a lot down here in the Deep South where gumbo is king, as a thickening agent. I believe that and steamed - yes, with that gooey, buttery, slime and all - are the only two ways that my Mama ever made okra when I was growin' up.
While most southern kitchens will feature a more classic pan fried okra, tossed with lots of cornmeal and cooked up in a small amount of fat, often bacon drippings in a hot cast iron skillet, this deep fried version is what you will most often find served at a restaurant.
I love okra cooked up just about any way you can think of - smothered with fresh garden tomatoes, bacon and sweet onion, roasted crispy or pan fried in a cast iron skillet, in a summer succotash, in a ratatouille, a summer veggie skillet, and most certainly, fried.
It's hard to keep up with them coming out of the fryer because everybody wants to just grab them up like deep fried okra candy!
Okra not in season? Grab a bag of precut okra from the freezer section!
Excellent as a side dish, alone as a snack, and really good as a salad topper, or try it dipped in some yummy Comeback Sauce.
Here's how I make my Restaurant-Style Southern Deep Fried Okra.
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