Southern Fried Okra is crispy, crunchy and just a tad peppery. Served with Jalapeno Yogurt Sauce it makes the perfect appetizer or side dish for fish, chicken, and pork. For a complete meal serve with my Ham Steak with Honey Mustard Glaze, Balsamic Vinegar Barbecue Ribs, or Beer Battered Fried Cod with Fresh Chips.
Even though I am not from the South I love Southern cooking! Who doesn’t? I just adore the New Orleans style of cooking and I am on a mission to add some great recipes in that regard to my blog. Maybe I will even start talking with a Southern drawl! This Southern Fried Okra is one of my favorites recipes. It comes together fairly quickly and can even be fried in less than one inch of oil.
How do you make Southern Fried Okra?
Grab a small bowl and mix the yogurt, jalapeno, lime juice and cilantro in a nonreactive bowl. Cover the bowl and refrigerate while you fry the okra.
Start by soaking your okra in buttermilk for about 30 minutes. Add your flour, cornmeal and Cajun seasoning to a large zipper-lock bag and shake to combine. Heat a little less than one inch of oil in a heavy stockpot, dutch oven or cast-iron skillet to about 375 degrees.
Next using tongs or slotted spoon, remove the okra from the buttermilk. Shake off any excess and add the okra to the bag with the flour and cornmeal mixture in it. Shake well to coat. Using the tongs remove the okra from the bag and add to the hot oil. Fry until golden brown on the bottom then flip and fry until the other side is golden brown. Remove to paper towels to absorb any extra oil.
Helpful tips for making Southern Fried Okra with Jalapeno Yogurt Sauce
- Get fresh okra that is firm to the touch and free from blemishes, mold and soft spots.
- Trim the stem and pointy end off the okra and discard.
- Soak the okra in the buttermilk for at least thirty minutes
- You can easily make your own buttermilk by combining one cup of milk with one tablespoon of lemon juice or white vinegar.
- If at all possible use self rising cornmeal as it produces a little bit more of a crispy finish.
- Fried foods are best cooked in oil that is 375 degrees. It can be tricky to maintain a constant temperature. Remember the oil temperature drops when you add food to it and increases when you take it out. So you have to bump it down a bit or up a bit when the time calls for it.
- When frying work in small batches.
- Remove the fried okra to paper towels to absorb any residual oil.
- Serve warm with the Jalapeno Yogurt Sauce.
Look at those delicious little nuggets of goodness! Don’t they look tasty! Served up with a little jalapeno yogurt sauce and you will think you went to heaven in the South!
Other appetizer recipes you will love!
- Crispy Fried Green Beans with Sriracha Mayo
- Cream Cheese Wontons with Chicken and Pepper Jack
- Air Fryer Chicken Wings (3 ways)
- Bacon Wrapped Jalapeno Poppers
- Buffalo Shrimp Dip
This post was originally published March 25, 2015 and was republished June 19, 2019 with new pictures, new content and a modified recipe.
PrintSouthern Fried Okra with Jalapeno Yogurt Sauce
Southern Fried Okra is crispy, crunchy and just a tad peppery. Served with Jalapeno Yogurt Sauce, it makes the perfect appetizer or side dish for fish, chicken, and pork.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: appetizer
- Method: fry
- Cuisine: Southern
Ingredients
- 1/4 cup Greek yogurt
- 1 tablespoon jalapeno finely minced
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro finely minced
- 1/2 lb. fresh okra
- 1 cup buttermilk
- 1/2 cup self rising cornmeal
- 1/2 cup all purpose flour
- 1 tablespoons Cajun seasoning
- Vegetable oil for frying
Instructions
- Mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
- Trim okra by cutting away and discarding tips and stems. Cut in 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
- Combine cornmeal, flour and Cajun seasoning in large ziploc bag.
- Working in small batches remove okra from buttermilk with slotted spoon. Add okra to ziploc bag and shake to coat.
- Pour oil in dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375 degrees. Using the tongs remove the okra from the bag and add to the hot oil. Fry until golden brown on the bottom then flip and fry until the other side is golden brown; approximately 2 minutes. Drain on paper towels.
- Serve warm with jalapeno yogurt sauce.
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