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Buttermilk Fried Okra

Buttermilk fried okra is a Southern tradition. Crispy, crunchy and oh so delicious.
Prep Time35 mins
Cook Time5 mins
Total Time40 mins
Course: Side Dish, Vegetable
Cuisine: American
Keyword: buttermilk, fried, okra, southern
Servings: 4
Calories: 287kcal
Author: DSTR


  • 1 pound fresh okra cut into 1/2-inch-thick slices
  • 3/4 cup buttermilk
  • 1 1/2 cups self-rising white cornmeal mix
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • Vegetable oil for frying


  • Stir together okra and buttermilk in a large bowl. Refrigerate for 30 minutes.
  • Stir together cornmeal mix and next 3 ingredients in a separate large bowl.
  • Remove okra from buttermilk, in batches, using a slotted spoon.
  • Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
  • Pour oil to a depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 300°.
  • Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.

Note: While frying the okra in batches you can keep the cooked okra warm by placing it in the warm oven.


    Calories: 287kcal | Carbohydrates: 58g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1477mg | Potassium: 532mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 26mg | Calcium: 335mg | Iron: 4mg