Double-Dipped Fried Okra

Double-Dipped Fried Okra

Ready in 45 minutes
7 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Double-Dipped Fried Okra"

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Your not going to get more Southern than this... Fried okra is a main staple in the South and everyone has their own way of making it. They are all good to me. In fact, I can't recall ever meeting a plate of fried okra that I didn't like. My dad's double-dipped version is simple to fix and oh soo good! Around our house, it is gone in an instant, so I usually have to double the recipe.

"By far the BEST way to fry okra, the tips were really helpful for me! I ate a whole plate full by myself and I know I'll do it again, TY!"

- Corwin26

Ingredients

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1 pound Fresh okra; washed
1 quart Buttermilk
1 cup All-purpose flour
3/4 cup Yellow cornmeal; stone-ground
1 teaspoon Salt
1/2 teaspoon Black Pepper; freshly ground
1 teaspoon Garlic powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon Chili powder
2 cups Vegetable oil; for deep-frying
1/4 cup Bacon drippings; for deep-frying

Original recipe makes 8 Servings

Servings  

Preparation

Cut off and discard tip and stem ends from okra, cut okra into 1/2-inch-thick slices. In a bowl or baking dish, combine the okra and buttermilk, cover and let chill 45 minutes.

In a shallow bowl or pie plate, stir together the flour, cornmeal, cayenne, chili powder, black pepper, garlic powder, and salt.

Using a slotted spoon or sieve, remove the okra, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to lightly coat. Remove the okra and, using a colander or sieve, shake to remove any excess flour. Return the okra to the buttermilk; repeat the procedure for a second coating.

Meanwhile, heat the oil and bacon drippings in a 10- to 12-inch cast-iron skillet or Dutch oven over medium-high heat until it registers 350 degree F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see if it bubbles.) Oil should be about 2-inches in depth. When the oil is hot, add a large spoonful of okra to the skillet. (Don''t use your hands because the coating tends to stick to your hands and will come off. And don''t add too much okra at once or the oil will cool down and the okra won''t cook properly.) Cook for 1-1/2 minutes, then turn and cook 2 to 3 minutes longer, or until the okra is evenly browned on all sides. Using a slotted spoon, transfer the cooked okra to several layers of paper towels to drain. Repeat the procedure with the remaining okra. Serve immediately.

Makes 8 to 10 servings,

Notes

If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL, think small tender, delicious young okra!!

One secret to great fried okra is adding a small amount of bacon drippings to the oil, giving the okra a slightly smoky flavor and making a great product even better!

If you'd like a little more zip in your okra; try adding 2 tablespoons of your favorite hot sauce to the buttermilk. I like using Frank's RedHot pepper sauce, it has great flovor.

This goes GREAT with fried cat fish or chicken and any leftovers make a fine cold midnight snack!

Actually...Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 560 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Love this recipe! The seasoning in the breading is great! Next time I'll strain the okra from the buttermilk so they don't clump together
Valerie411 1 year ago
By far the BEST way to fry okra, the tips were really helpful for me! I ate a whole plate full by myself and I know I'll do it again, TY!
Corwin26 1 year ago
Really, really good recipe for crisp ,delicious fried okra! Definitely a keeper.
DaddyBlues 2 years ago
Delicious, old-fashioned and comforting.
chefhoward76 2 years ago
Fantastic! a I doubled the batch so I could eat the leftovers cold right out of the Ziploc every time I opened the refrigerator!
pols005 3 years ago
Beautiful photo! I wish I had a medal to give you, but I've used mine up for the month - I'll try to remember to give you one next month! And I love fried okra - I'll be trying this soon :)
lizmari 7 years ago
If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL, think small tender, delicious young okra!! One secret to great fried okra is adding a small amount of bacon drippings to the oil, giving the okra a slightly smoky flavor and making a great product even better! If you'd like a little more zip in your okra; try adding 2 tablespoons of your favorite hot sauce to the buttermilk. I like using Frank's RedHot pepper sauce, it has great flovor. This goes GREAT with fried cat fish or chicken and any leftovers make a fine cold midnight snack! Actually...Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there! [I posted this recipe.]
sgrishka 7 years ago
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