Brenda Gantt’s Fried Okra Recipe
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.
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
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.