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Crispy, golden nuggets of fresh okra coated in a seasoned cornmeal crust and fried to perfection. Paired with a zesty, creamy Comeback Sauce, this Southern classic is an irresistible appetizer or side dish.
Prepare the Comeback Sauce
Prepare the Okra and Dredging Station
Heat the Frying Oil
Crispy, golden nuggets of fresh okra coated in a seasoned cornmeal crust and fried to perfection. Paired with a zesty, creamy Comeback Sauce, this Southern classic is an irresistible appetizer or side dish.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 868.39 calories per serving with 11.91g of protein, it's a beginner-friendly recipe perfect for appetizer or snack or side.
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Coat and Fry the Okra
Season and Serve
Add 1/4 to 1/2 teaspoon of cayenne pepper to the cornmeal dredge for an extra kick of heat.
For a lighter version, coat the okra as directed, then arrange in a single layer in an air fryer basket. Spray generously with cooking oil. Air fry at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through, until golden and crispy.
For a different texture, substitute half of the cornmeal with panko breadcrumbs for an extra-crunchy coating.
If you're not a fan of Comeback Sauce, serve the fried okra with a classic ranch dressing, garlic aioli, or a spicy remoulade.
Okra is an excellent source of dietary fiber, which is essential for digestive health, helping to maintain regular bowel movements and support a healthy gut microbiome.
Okra provides a significant amount of Vitamin K, a fat-soluble vitamin that plays a crucial role in blood clotting and bone health.
Okra contains beneficial antioxidants like polyphenols, flavonoids, and isoquercetin, which help combat oxidative stress and reduce inflammation in the body.
A single serving of this dish contains approximately 810 calories. It's an indulgent Southern treat, with most calories coming from the deep-frying process and the mayonnaise-based Comeback Sauce.
While okra itself is a very healthy vegetable rich in fiber and vitamins, deep-frying adds a significant amount of fat and calories. This dish is best enjoyed in moderation as a special treat rather than a daily staple.
The key to non-slimy fried okra is moisture control. Make sure the okra is washed and then patted completely dry before you slice and dredge it. Frying at a high, consistent temperature also helps cook off moisture quickly, preventing a slimy texture.
Yes, you can use frozen cut okra. Do not thaw it first. Simply toss the frozen okra pieces directly into the buttermilk mixture and then the cornmeal dredge. You may need to fry it for an extra minute or two.
To make this gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure your cornmeal is certified gluten-free and that your Worcestershire sauce is also gluten-free, as some brands contain malt vinegar.
The Comeback Sauce can be stored in an airtight container in the refrigerator for up to one week. The flavor actually improves after a day or two.
This recipe goes great with these complete meals
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Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
