Southern Fried Okra Bites

Ingredients

For the Okra

• 1 1/2 pounds fresh okra, cut into 1/2-inch rounds
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• neutral oil for frying

For the Dipping Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce

For Serving

• 1 lemon, cut into wedges
• 2 tablespoons chopped parsley

Substitutions

• Gluten-free flour blend can replace all-purpose flour.
• Cajun seasoning can replace paprika and garlic powder.
• An air fryer can be used, but the coating will be lighter and less traditionally crisp.

Instructions

Step 2: Soak the Okra

Toss okra rounds with buttermilk for 10 minutes.

Step 3: Mix the Coating

Combine cornmeal, flour, paprika, garlic powder, salt, and pepper.

Step 5: Fry in Batches

Fry small batches 3 to 4 minutes until golden, keeping oil between 340°F and 350°F.

Step 6: Drain

Transfer to a rack or paper-lined tray and season lightly while hot.

Step 7: Serve

Mix dipping sauce and serve okra immediately with lemon and parsley.

Keep the Coating Dry and the Oil Hot

Let excess buttermilk drip from the okra before it goes into the cornmeal mixture, then shake off loose coating. Fry in small batches so the oil stays near 350°F. Crowding cools the oil and produces a heavier coating instead of the crisp shell this recipe needs.

How to Store Leftovers

Refrigerate leftovers within 2 hours for up to 2 days. Store sauce separately.

Freeze fried okra in a single layer for up to 2 months.

How to Reheat

Reheat at 400°F in an oven or air fryer for 6 to 9 minutes until crisp and 165°F. Do not microwave if crispness matters.

How to Serve It

• remoulade sauce
• sweet tea

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.