Fried Okra

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Recipe Courtesy of

Servings: 6-8 servings
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Moderate

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2 teaspoons Paula Deen’s House Seasoning
1 cup all-purpose flour
1/2 cup cornmeal
6 cups oil, for frying
1/4 teaspoon cayanne pepper
2 lbs fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk





Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately.

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Reader Comments:


I love fried okra, and make it like this all the time.... Except: I beat one egg into the buttermilk to help it coat thickly (since I don't measure the ingredients, it's probably more like a cup of buttermilk), sometimes I vary the seasoning, and sometimes I fry the smallest pods whole so that they become finger foods and can be dipped in remoulade sauce. Yum! It sounds like I change a lot, but I use the same recipe premise - flour, cornmeal, seasoning, buttermilk and fry the okra in oil. I just don't measure and adjust the amounts according to how much okra I'm frying up. Thanks for another great recipe, Paula! Your true fans will love you through the hard times!

By Judy H on July 12, 2013


With frying okra....all the coating would come off. A friend told me this....wash and let okra dry before cutting..... take one egg white ....beatened until bubbly...toss in okra and get all pieces wet with the egg white. Continue with your ingredients.... this takes the place of buttermilk. Sure hope you will test this tip. I did and could have eaten the whole bowl of fried okra. Bea Warnock

By Bea Warnock on March 05, 2011


I have been to your restaurant with a tour group,enjoyed it, but watch you on TV,also.

By Bea Warnock on March 05, 2011

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