If there’s one thing I’ve learned about Southern cooking, it’s that simplicity can create the most delicious dishes. Brenda Gantt’s Fried Okra is a perfect example—crispy, golden, and packed with that classic down-home flavor.
Brenda Gantt’s Fried Okra is a traditional Southern dish where fresh okra is sliced, coated in a cornmeal-flour mixture, and fried until crispy. This no-fuss recipe delivers crunchy, flavorful bites that pair beautifully with any Southern meal.
Once you try this crispy fried okra, you’ll understand why it’s a staple in Southern kitchens. The crunchy exterior and tender inside make it irresistible, and it’s surprisingly easy to whip up at home!
What Does Brenda Gantt’s Fried Okra Taste Like?
The magic of this fried okra lies in its simplicity. The buttermilk helps the cornmeal-flour mixture cling perfectly, creating that light, crispy texture that Southern fried food is known for.
Plus, frying it just right—without over-stirring—keeps the coating intact, giving you that classic crunch in every bite.
Ingredients Required for Brenda Gantt’s Fried Okra Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Fried Okra
- 1 pound fresh okra (or frozen unbreaded okra)
- ¼ cup buttermilk (just enough to moisten)
- ½ cup cornmeal
- ¼ cup flour (self-rising or plain)
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
Kitchen Utensil You’ll Need
- Sharp knife (for slicing okra)
- Cutting board
- Mixing bowls
- Large skillet or frying pan
- Tongs or slotted spoon
- Paper towels (for draining excess oil)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Recipe for Brenda Gantt’s Fried Okra Recipe
Simply follow the steps given below to make your Brenda Gantt’s Style Fried Okra at home
Step 1: Prep the Okra
Start by slicing the okra into bite-sized pieces, about ¼ to ½ inch thick. If using frozen okra, let it thaw first to remove excess moisture.
Step 2: Moisten the Okra
In a bowl, drizzle the cut okra with just enough buttermilk to get them lightly wet. Stir gently to coat evenly—this helps the flour and cornmeal stick.
Step 3: Season & Coat
Sprinkle the okra with a pinch of salt and black pepper, then add the cornmeal and flour mixture. Stir everything together until the pieces are well-coated and ready for frying.
Step 4: Heat the Oil
In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. Test by dropping in a small piece of okra—if it sizzles, you’re ready!
Step 5: Fry the Okra
Carefully place the coated okra into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes, flipping halfway through for even cooking.
Step 6: Drain & Serve
Once the okra is perfectly crispy, transfer it to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite Southern dishes!
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Fried Okra
1. Classic Southern Plate
Fried okra just belongs on a plate with crispy fried chicken, mashed potatoes, and buttery cornbread. It’s the kind of meal that makes you want to sit on a porch with a glass of sweet tea and just enjoy life.
2. With Biscuits and Gravy
Okay, hear me out—fluffy biscuits, creamy sausage gravy, and a side of crunchy fried okra? It’s an unexpected combo, but trust me, it works. That little bit of crunch next to the rich, creamy gravy is pure magic.
3. Dipped in Something Delicious
I could eat a whole plate of fried okra just by dunking it in a good sauce. Ranch dressing is a go-to, but if you want something extra special, try a homemade spicy remoulade or even honey mustard. The contrast of crispy and creamy is just too good.
4. BBQ Night Sidekick
The smoky flavors of barbecue ribs or pulled pork go so well with the crispy, slightly salty bite of fried okra. Add in some baked beans and coleslaw, and you’ve got yourself a backyard feast.
5. In a Southern Wrap
Ever tried throwing fried okra into a wrap? It adds the perfect crunch! I like to stuff it into a tortilla with grilled chicken, lettuce, tomatoes, and a drizzle of ranch. It turns a simple wrap into something seriously satisfying.
6. Over a Bowl of Grits
Cheesy, buttery grits are already comforting, but toss a handful of crispy fried okra on top, and it’s a whole new level of delicious. The crunch against the creamy grits? Absolute heaven.
7. Alongside a Big Bowl of Gumbo
Gumbo and okra are already best friends, so why not serve fried okra on the side? It’s the perfect little extra crunch with a big bowl of rich, flavorful stew.
8. As Part of a Vegetarian Southern Plate
I love doing a big veggie plate with mac and cheese, collard greens, black-eyed peas, and, of course, fried okra. It makes for a meal that’s packed with flavor, texture, and pure Southern comfort.
9. As a Crunchy Snack
Sometimes, I just eat fried okra straight off the plate like popcorn. No fancy pairings—just grab a handful and enjoy. It’s especially good with a cold drink while watching a game or hanging out with friends.
10. Brunch Time Favorite
Fried okra for breakfast? Yep! It’s actually really good with scrambled eggs, crispy bacon, and a slice of toast. That little bit of crunch adds something special to a classic breakfast plate.
Some Tips on This Brenda Gantt’s Fried Okra Recipe
1. Use fresh okra if you can – Fresh okra gives the best crunch. If you only have frozen, make sure it’s completely thawed before you start, or it might turn soggy.
2. Don’t drown it in buttermilk – Just a little bit goes a long way! If you add too much, the coating will get gummy instead of crispy.
3. Cut the okra into even pieces – I try to keep mine about ½ inch thick so they fry evenly. If some are too big and some are too small, they won’t cook at the same time.
4. Mix the flour and cornmeal well – The combination of the two gives that classic crispy texture. I make sure to stir it up before coating the okra so every bite is just right!
5. Let the coating stick – After tossing the okra in the flour-cornmeal mix, I let it sit for a minute before frying. This helps the coating stick better when it hits the hot oil.
6. Make sure the oil is hot enough – If the oil isn’t hot, the okra will just soak up grease instead of crisping up. I test it by dropping in a tiny piece—if it sizzles right away, it’s ready!
7. Fry in small batches – I used to dump too much in at once, and it made the okra mushy. Giving each piece space to fry means they all come out crispy!
8. Don’t stir too much – I let the okra sit in the oil for a bit before flipping it. If I stir too soon, the coating falls off, and we don’t want that!
9. Drain on paper towels – As soon as I take the okra out, I lay it on paper towels to soak up extra oil. This keeps it crispy instead of greasy.
10. Eat it while it’s hot! – Fried okra is best fresh out of the pan. If it sits too long, it loses that perfect crunch. So, I always serve it right away!
How to Store and Reheat Brenda Gantt’s Fried Okra Properly
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 5-7 minutes to keep them crispy.
Brenda Gantt’s Fried Okra Recipe
Ingredients
- 1 pound fresh okra or frozen unbreaded okra
- ¼ cup buttermilk just enough to moisten
- ½ cup cornmeal
- ¼ cup flour self-rising or plain
- Salt to taste
- Black pepper to taste
- Vegetable oil for frying
Instructions
- Start by slicing the okra into bite-sized pieces, about ¼ to ½ inch thick. If using frozen okra, let it thaw first to remove excess moisture.
- In a bowl, drizzle the cut okra with just enough buttermilk to get them lightly wet. Stir gently to coat evenly—this helps the flour and cornmeal stick.
- Sprinkle the okra with a pinch of salt and black pepper, then add the cornmeal and flour mixture. Stir everything together until the pieces are well-coated and ready for frying.
- In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. Test by dropping in a small piece of okra—if it sizzles, you’re ready!
- Carefully place the coated okra into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes, flipping halfway through for even cooking.
- Once the okra is perfectly crispy, transfer it to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite Southern dishes!
Video
Notes
Common Queries on This Brenda Gantt’s Fried Okra Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Fried Okra Recipe that people often ask.
1. Can I use frozen okra for this recipe?
Absolutely! I’ve used frozen okra plenty of times. Just make sure to thaw it first and pat it dry to remove excess moisture. This helps the coating stick better and keeps it crispy when frying.
2. What’s the best oil for frying okra?
I always go for vegetable oil because it has a high smoke point and a neutral flavor. Peanut oil also works great if you want a slightly richer taste.
3. Do I have to use buttermilk?
Buttermilk isn’t a must, but I highly recommend it. It helps the coating stick and adds a slight tang to the flavor. If you don’t have buttermilk, mix a little milk with vinegar or lemon juice as a substitute.
4. How do I keep the fried okra crispy?
The key is not overcrowding the pan while frying. Also, placing the fried okra on a wire rack instead of paper towels helps prevent sogginess.
5. Can I bake or air-fry the okra instead?
Yes! I’ve tried both methods. Bake at 425°F (220°C) for about 20 minutes, flipping halfway. For the air fryer, cook at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.
6. Why does my coating fall off when frying?
This happens if the okra is too wet or if you stir too much while frying. Lightly coat the okra with buttermilk and flour mixture, and let it fry undisturbed for the first couple of minutes.
7. Can I make this ahead of time?
Freshly fried okra is best, but you can prep everything in advance. Just store the coated okra in the fridge for up to an hour before frying.
8. What’s the best way to reheat leftovers?
I always reheat mine in the oven at 375°F (190°C) for 5-7 minutes. This keeps the okra crispy, unlike microwaving, which makes it soggy.
9. How do I make this gluten-free?
Just swap the flour for a gluten-free alternative like rice flour or a gluten-free all-purpose blend. Cornmeal is naturally gluten-free, so you’re good to go!
10. What can I serve with fried okra?
It pairs well with just about anything! I love serving it with fried chicken, mac and cheese, or even as a crunchy topping for salads and soups.
Brenda Gantt’s Fried Okra is the kind of simple, delicious comfort food that brings people together. With just a few ingredients and the right frying technique, you’ll have crispy, golden bites of Southern goodness every time.
Try this recipe today—you’ll love how easy and delicious it is!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
Healthy and delicious
So true
Thanks for the recipe
Welcome