Comments on: Southern Fried Okra

By: Celeste Wood

Celeste Wood — Thu, 20 Aug 2026 18:19:01 +0000

In reply to Lauren Kelly Nutrition. I've been using your recipe for this most delicious fried okra! it's the bomb! I wouldn't cook it any other way, believe it or not it pares well with fried flounder & shrimp plates too!

By: Angie

Angie — Mon, 22 Nov 2021 14:30:55 +0000

In reply to Brenda. Yep :)

By: Brenda

Brenda — Fri, 19 Nov 2021 23:12:29 +0000

In reply to Angie. Out of buttermilk. Can I use milk with some vinegar or lemon? Thnks

By: Angie

Angie — Sun, 13 Jun 2021 22:10:13 +0000

In reply to Christina. Hi Christina! I'm so glad that you and your family liked it!!

By: Christina

Christina — Sun, 13 Jun 2021 20:29:06 +0000

I totally disagree that this method is too heavy. Obviously, someone has another method they’re used to and hasn’t tried this. After picking up some fresh okra from the farmer’s market, I followed this authentic Southern recipe last night and it was awesome! The flour/cornmeal mixture yielded a light, crispy, crunchy coating while the buttermilk made the okra inside very moist and tender and held the coating on well. I will never use egg to coat again. The only thing I would add is that the coating does need salt if you like a savory bite. You could sprinkle these with salt right after you take them out of the oil, but because I didn’t have garlic and onion powder, I used garlic and onion salt in the cornmeal mixture, plus a dash of Lawry’s Seasoned Salt. These came out perfect! My southern Georgia family gave rave reviews and two ???????? ????????!!

By: Angie

Angie — Mon, 27 Aug 2018 15:17:10 +0000

In reply to Toni Spencer.

I’m glad you like your okra. it sounds lovely 🙂 But the Buttermilk, cornmeal, and flour mixture is not too heavy. If it was I wouldn’t use it to make mine and like your friends and family, my friends and family “love love love” my fried okra. 🙂 This is how my grandmother made it. There is always more than one way to cook.

By: Toni Spencer

Toni Spencer — Sat, 25 Aug 2018 14:38:56 +0000

I use House Autry mix to bread my okra. Light, full of flavor. I also just let the natural “slime” develop to ensure the coating will stick and still be crunchy. Buttermilk, corn meal, and flour is too heavy. My family, friends, and church members love love love my fried okra.

By: Joan Crowder

Joan Crowder — Wed, 13 Jun 2018 17:36:37 +0000

I have been to all 3 places you mentioned and I can honzsay, you really can not make a mistake with any one of the 3 mentioned.

By: nicole @ I am a Honey Bee

nicole @ I am a Honey Bee — Fri, 04 Mar 2016 18:06:46 +0000

Poppable. I want a whole basket

By: Ashley - Baker by Nature

Ashley - Baker by Nature — Fri, 04 Mar 2016 12:11:44 +0000

These look addicting!