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5 from 2 votes
Oklahoma okra
Oklahoma Fried Okra

Oklahoma announced it's official state meal in 1988. It included cornbread, barbecue pork, chicken fried steak, squash and corn, biscuits, grits and sausage gravy, strawberries, pecan pie, black-eyed peas and fried okra.

Course: Appetizer, Side Dish
Cuisine: American, Oklahoma, Southern
Keyword: deep fried, fried, oklahoma, okra, state food
Servings: 2 cups
Author: HelenFern
  • 6 oz frozen okra slices (approximately 12 pods)
  • 1 cup buttermilk
  • 3/8 cup all-purpose flour
  • 3/8 cup coarse cornmeal
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • pinch cayenne pepper
  • Oil to fry (I used corn oil)
  • Salt and Pepper to taste
  1. Thaw out the okra pieces and place in a bowl. (If using fresh, slice into 1/2 inch slices). Pour over the buttermilk and let it all soak for 2 to 3 hours.

  2. In a shallow bowl, mix all the dry ingredients with a whisk, making sure it's well blended.

  3. Heat enough oil in a deep pan or deep fryer to 350°.

  4. Drain the okra, discarding the buttermilk. Dredge the wet pieces in the dry mix and gently lower into the oil. When they rise to the top, gently turn them and cook until both sides are deep, golden brown. 

  5. Remove them from the oil and drain on paper towels or coffee filters. Sprinkle with salt and pepper.

  6. Serve warm alone or with some ranch. They really are addicting! I even enjoyed them right out of the refrigerator the next day - cold!

Recipe Notes

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