Name: Fried Okra
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 1 pound small fresh okra pods (no longer than 3½ inches each); ½ cup buttermilk; 1 cup fine or medium-grind cornmeal; ¾ cup all-purpose flour; 1½ teaspoons table salt; ¾ teaspoon onion powder; ¾ teaspoon garlic powder; ¾ teaspoon smoked paprika; ¾ teaspoon pepper; ¼ teaspoon cayenne pepper; 2 quarts vegetable oil for frying

Why This Recipe Works

Fried okra is a Southern classic, and the secret to the best version starts at the market: Seeking out small, tender pods no longer than 3½ inches avoids the woody, fibrous texture that is common in larger okra. Halving the pods lengthwise exposes their interior and gives the coating more surface to cling to. A dip in buttermilk helps a well-seasoned cornmeal-and-flour dredge adhere in a craggy, substantial crust, while onion powder, garlic powder, smoked paprika, and a hit of cayenne season every bite. Frying in cast iron, which retains a steady heat, keeps the oil at a consistent 350 degrees, so the coating turns deep golden brown and crisp. Working in batches prevents the oil temperature from dropping and ensures each piece cooks evenly.

Before You Begin

Take the time to pick over the okra at the market: The shorter, smaller pods are worth the effort, since longer ones are too fibrous for this quick-cooking dish. Serve with ranch dressing.

Instructions

Line rimmed baking sheet with triple layer of paper towels. Rinse 1 pound small fresh okra pods and dry thoroughly. Cut each pod in half lengthwise.

Place ½ cup buttermilk in bowl. Whisk 1 cup cornmeal, ¾ cup all-purpose flour, 1½ teaspoons table salt, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, ¾ teaspoon smoked paprika, ¾ teaspoon pepper, and ¼ teaspoon cayenne pepper together in second bowl. Set wire rack in second rimmed baking sheet.

Working with a few pods at a time, add okra to buttermilk and toss to coat. Using slotted spoon, remove okra, allowing excess buttermilk to drip back into bowl. Transfer okra to cornmeal mixture and toss to coat evenly. Gently shake off excess cornmeal and arrange okra in single layer on sheet with wire rack. Repeat with remaining okra.

Heat 1½ inches (2 quarts) vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees. Carefully add one-third of okra and fry until coating is golden brown, 3 to 4 minutes, flipping halfway through. Using slotted spoon or spider skimmer, transfer okra to paper towel–lined sheet. Return oil to 350 degrees and repeat in 2 more batches with remaining okra. Serve warm with ranch dressing.