Appetizer: United States – Oklahoma — Southern Plains United States – Oklahoma Fried Okra

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) fresh okra, stems trimmed and sliced into 1/4-inch (6 mm) rounds
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to finish
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 2 large eggs, approx. 100 g total, beaten
- 1/2 cup (120 ml) buttermilk (or 1/2 cup (120 ml) milk mixed with 1 tbsp (15 ml) lemon juice or vinegar)
- 2 cups (480 ml) vegetable oil or peanut oil, for frying (enough to come ~1.5–2 in / 4–5 cm in a skillet)
- Lemon wedges (optional), for serving

Optional remoulade dipping sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) ketchup or chili sauce
- 1 tbsp (15 g) dill pickle relish
- 1 tsp (5 ml) hot sauce
- Pinch salt and pepper

Instructions

Short Description:
Crisp, bite-size rounds of okra coated in a seasoned cornmeal batter and deep-fried until golden. Served hot as a classic Oklahoma starter or snack.

Regional Notes:
This Oklahoma version calls for okra to be sliced into small rounds and coated primarily with a yellow cornmeal batter (with a bit of flour for binding) before deep-frying, reflecting the region's preference for cornmeal texture and flavor. Unlike some Southern variants that leave pods whole or use only flour, this recipe emphasizes small pieces and a crunchy cornmeal crust.

1. Pat the okra dry after trimming and slicing; excess moisture increases sliminess and oil splatter. Set aside.
2. In a shallow bowl or pie plate, whisk together the beaten eggs and buttermilk until smooth.
3. In a separate shallow bowl, combine the cornmeal, flour, 1 tsp kosher salt, black pepper, garlic powder, and cayenne (if using). Mix well.
4. Heat the oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small pinch of cornmeal — it should sizzle and brown in about 20–30 seconds.
5. Working in small batches to avoid crowding, toss about 1/4 of the sliced okra in the egg-buttermilk mixture to coat, let excess drip off, then dredge in the cornmeal mixture, pressing lightly so the cornmeal adheres.
6. Carefully add coated okra to the hot oil in a single layer and fry, stirring gently with a slotted spoon, until golden brown and crisp, about 2–3 minutes per batch.
7. Use a slotted spoon to transfer fried okra to a paper towel–lined tray; immediately season lightly with salt. Repeat with remaining okra, maintaining oil temperature between batches.
8. Meanwhile, if making the remoulade: stir together mayonnaise, ketchup (or chili sauce), pickle relish, hot sauce, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.
9. Serve the fried okra hot, with lemon wedges and the remoulade or your preferred dipping sauce on the side.