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Fried Okra

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 servings
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Sriracha Mayonnaise:

1/2 cup mayonnaise

1 tablespoon sriracha hot sauce 

Fried Okra:

Peanut oil, for frying

1 cup buttermilk 

2 pounds okra, trimmed and cut crosswise into 1/2-inch slices 

3/4 cup cornmeal 

3/4 cup all-purpose flour 

2 teaspoons garlic powder 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon cayenne pepper


Special equipment:
a deep-frying thermometer
  1. For the sriracha mayonnaise: In a small bowl, whisk together the mayonnaise and sriracha until completely blended. Set aside.
  2. For the fried okra: In a deep heavy-bottomed pot, heat about 6 cups of oil over medium heat to 350 degrees F.
  3. Pour the buttermilk into a medium bowl and add the okra, tossing it to coat the okra. In a separate bowl, combine the cornmeal, flour, garlic powder, salt, black pepper and cayenne and whisk to combine.
  4. Working in batches, use a slotted spoon to transfer the okra to the flour mixture and toss well to coat. Using a wire mesh skimmer, slide the okra into the hot oil. Fry until golden brown, about 5 minutes, stirring to fry evenly. Use the skimmer to remove the okra to paper towels to drain.
  5. Serve immediately with the sriracha mayonnaise dipping sauce.

Cook’s Note

These proportions are for a moderate level of heat. Adjust for more heat by adding more sriracha; adjust for less heat by adding more mayonnaise.