When okra is plentiful, summer is a great time for Fried Okra! Frying okra

Two tips for crisp and delicious fried okra:

  1. Buy small okra from your local farmer.
  2. Batter and quickly fry okra in hot oil, just until it is lightly brown.Fried Okra

Fried Okra

In no time at all, a batch of fried okra is ready! Crisp and delicious on the inside and the outside.

Prep Time 15 minutes


  • 1 basket okra
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1-2 t. cajun seasoning salt
  • 1 quart Crisco®


  1. In a large, deep cast-iron skillet set over a medium-high heat, heat the oil. Toss in a little flour. If it sizzles the oil is ready for frying!

    Place a brown paper bag on a cookie sheet, top with a wire rack. Set aside.

  2. While the oil is heating, slice the ends off of the okra and set up the bowls of dredging ingredients.

  3. The dredging bowls:

    1. buttermilk

    2. flour, cornmeal, and seasoning salt

  4. Dip 4-6 okra in the buttermilk, remove from the buttermilk, roll in the flour/cornmeal mixture until they are coated, and drop into the hot oil. Cook for 3-4 minutes until they are golden brown. Remove with a slotted spoon and place on the wire rack.

  5. Place the fried okra on a serving plate.

    Sprinkle with a little more seasoning salt.

    Serve with ketchup.