Fried Okra

  • Serves

    serves 4-6


Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness. See "State Plates: Oklahoma" for more on the official state meal, which consists of fried okra, stewed squash, pecan pie, and chicken fried steak.


  • 5 dashes Tabasco sauce
  • 1 lb. fresh okra, washed, stems trimmed
  • 3 tsp. kosher salt
  • 1 cup flour
  • 34 cup stone-ground yellow cornmeal
  • 12 tsp. cayenne pepper
  • 12 tsp. freshly ground black pepper
  • Canola oil


Step 1

In a large bowl, stir together the buttermilk and Tabasco. Add the okra to the buttermilk mixture; set aside to let rest for 10 minutes.

Step 2

In a large bowl, combine the salt, flour, cornmeal, cayenne pepper, and black pepper. Strain the okra in a colander. Working in batches, dredge the okra in the flour mixture and toss to coat. Shake off excess flour and transfer okra to a parchment-lined sheet pan.

Step 3

Heat 1" of oil in a 12" cast-iron skillet over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry the okra (do not crowd the pan), turning them occasionally, until golden brown, about 4 minutes. With a slotted spoon, transfer fried okra to a paper towel-lined plate. Serve with more Tabasco, if you like.

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