Fried Okra

"This is gone in an instant. Usually have to double the recipe. Wonderful!! My family would eat this every night if I would fix it."
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Ready In:




  • Cut off and discard tip and stem ends from okra; cut into 1/2 inch thick slices.
  • Stir into buttermilk; cover and chill 45 minutes.
  • Combine cornmeal and next 3 ingredients.
  • Remove okra from buttermilk with a slotted spoon; discard buttermilk.
  • Dredge okra, in batches in cornmeal mixture.
  • Pour oil to depth of 2 inches into cast-iron skillet or Dutch oven; add bacon drippings.
  • When oil is hot, fry okra in batches, 4 minutes or until golden; drain on paper towels.
  • Serve immediately.

Questions & Replies

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  1. Nurse Di-- I would give this more than 5 stars if I could. Have mercy. Did not make any alterations. Adding the small amount of bacon drippings to the oil is the secret. Gave a slightly smoky flavor that we all liked. Also the cayenne was a nice addition. We really enjoyed this.
  2. My sister and I grew up eating fried okra as kids. She and her family were visiting and I thought I would surprise her by making this. My cooking skills are limited so I wasn't sure how it would turn out, but I do remember my grandmother soaking the okra in buttermilk when she made it. It turned out perfect. The batter was golden and crisp after frying. The okra was not slimy. I don't usually save bacon grease but I did just for this recipe. It definitely adds to the flavor. Thanks Nurse Di. My sister and I are in your debt.
  3. My husband is from the south (Mississippi) and loves southern home cooking. I am from Reno, NV and have never eaten okra, much less attempted to fried it. My husband selected this recipe and the cooking was collaborative. The result was excellent. Crunchy, slightly spicy battered okra. Tasted so good and was really very easy. My husband said that it was better than Sweetie Pie's (his grandmother). Now that is quite a compliment. Thanks!!
  4. I have never had okra before but was curious about how it tasted. I was sure impressed with this recipe! The crunch from the cornmeal is wonderful and I loved the taste of the okra. Even my 4 year old loved it and asked me to make it again. The only thing I would change would be to add a touch more salt next time. Thanks for the recipe!
  5. This was just scrumptious! I also used it for green tomatoes and just dipped the tomatoes into the buttermilk and then breaded. Brought back many fond memories of childhood. Will make this again next summer!!



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