Double-Order Fried OKRA
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Crispy fried okra rounds coated in cornmeal dredge, soaked in buttermilk for tenderness. A classic Southern side dish inspired by K&W Cafeteria.
Ingredients
- 1.36 kg fresh okra
- 1.89 L buttermilk
- 1 Cornmeal Dredge
- Canola oil
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 565 mg
- Iron: 1.57 mg
- Magnesium: 165 mg
- Phosphorus: 429 mg
- Potassium: 1171 mg
- Zinc: 2.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.36 kg fresh okra
- 1.89 L buttermilk
- 1 Cornmeal Dredge
- Canola oil
Let's Cook
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Step 1.
Slice the okra into ½-inch rounds and place them in a large bowl. Pour the buttermilk over the okra, ensuring all pieces are submerged, and let them soak while you prepare the dredge and oil.
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Step 2.
Spread the cornmeal dredge on a pie pan or plate and set it near the stove, to the left of the okra bowl. Line a plate with paper towels for draining the fried okra and set aside.
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Step 3.
In a large cast-iron skillet or Dutch oven over medium-high heat, add about 1½ inches of canola oil. Heat until the oil reaches 325°F on a deep-fry thermometer.
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Step 4.
Using your fingers, lift a handful of okra slices from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture, coating evenly. Gently place the coated okra into the hot oil, leaving space between pieces to avoid overcrowding. Fry until golden brown, 4 to 5 minutes, turning occasionally if needed for even browning.
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Step 5.
Remove the fried okra with tongs or a slotted spatula and transfer to the paper towel-lined plate to drain. Repeat with remaining okra, working in batches. Serve immediately, or keep warm in a 200°F oven while frying the rest. Serve plain or with Comeback Sauce for dipping.