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Collage 2018-10-04 09_14_10.jpg

Southern Fried Okra



28 oz frozen or fresh cut okra

1 cup buttermilk

1 1/2 cups self rising flour

Oil for frying

Your choice of seasoning.  I use Soul Food Seasoning.  If I don't have that on hand, I use garlic powder, salt and pepper.  The key to flavor is in the seasoning, so don't skip this part!


  1. Begin by preparing the skillet for frying.  Add oil to a skillet.  The oil should be deep enough to cover the top of the okra when frying.  The amount will be determined by the size of the skillet.  [Note:  If you have a deep fryer, that is great; however, I usually fry mine in a skillet one layer of okra at a time.]

  2. Using a large bowl, combine the okra with the buttermilk.  If using frozen okra, do not thaw the okra before you fry it.  Doing so will create a slimy mess!

  3. Season the okra well before tossing into the flour.

  4. Toss the seasoned okra into the flour one cup at a time so the okra is not crowded.  This can be done in a shallow dish or by using a ziplock bag.

  5. Shake off the excess flour and set aside until the oil is hot enough to fry.

  6. When the oil has reached a good frying temperature, cook the okra in small batches until it is golden brown and crispy.

  7. Remove from oil and transfer to a shallow dish lined with paper towels to soak up the excess grease.  Enjoy!

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