Brenda Gantt’s Fried Okra Recipe

Brenda Gantt’s Fried Okra Recipe

There’s nothing quite like the taste of homemade fried okra, and Brenda Gantt’s recipe is one of the best! I picked up some fresh okra at Winger’s Market yesterday and couldn’t wait to fry it up just like Brenda does. Fried okra has always been a family favorite across the USA, especially when we want something quick, crispy, and packed with that signature Southern flavor.

If you’ve never tried Brenda Gantt’s Fried Okra Recipe before, get ready for a crunchy, golden treat that’s just as delicious as it sounds!

What is Fried Okra?

Fried okra is a traditional Southern dish made from small pieces of okra that are seasoned, breaded, and then fried until crispy. The okra develops a crunchy exterior while maintaining its slightly tender, juicy inside.

Okra itself has a mild taste, so the cornmeal breading and frying process adds most of the flavor, transforming it into a golden snack that’s impossible to resist.

This dish is often served as a side at family dinners or enjoyed as a snack straight from the pan!

Brenda Gantt's Fried Okra

Ingredients List

  • 1 pound fresh okra (or frozen unbreaded okra)
  • ¼ cup buttermilk (just enough to moisten)
  • ½ cup cornmeal
  • ¼ cup flour (self-rising or plain)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying

Recipe Substitutions

If you don’t have everything on hand, don’t worry! Here are some easy substitutions:

  1. Okra: You can use frozen okra instead of fresh. Just be sure to thaw it completely and pat it dry before breading.
  2. Buttermilk: No buttermilk? Mix a tablespoon of lemon juice or vinegar with regular milk and let it sit for 5 minutes—this will act as a perfect buttermilk substitute.
  3. Cornmeal: If you don’t have cornmeal, you can use all-purpose flour. However, the cornmeal gives it that authentic Southern texture, so it’s worth using if possible.

Kitchen Tools Needed

  1. Sharp knife
  2. Cutting board
  3. Mixing bowl
  4. Large skillet or cast-iron pan
  5. Tongs or slotted spoon
  6. Paper towels

How To Make Brenda Gantt’s Fried Okra

Step 1 | Prep the Okra

Prep the Okra

Start by cutting the okra into bite-sized pieces, about ¼ to ½ inch thick. If using frozen okra, just thaw it first.

Step 2 | Moisten the Okra

Moisten the Okra

In a bowl, lightly drizzle the cut okra with just enough buttermilk to get them wet. You don’t need much—just enough so that the cornmeal and flour will stick. Give it a gentle stir to coat everything evenly.

Step 3 | Season & Coat

Season & Coat

Sprinkle the okra with a pinch of salt and pepper and give it a gentle stir. Then add the cornmeal and flour mixture and stir it around until every piece is well-coated. The mixture should stick nicely to the okra now, creating that signature crispy coating.

Step 4 | Heat the Oil

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. You want it hot but not smoking! Test it by dropping in a small piece of okra—if it sizzles, you’re ready to fry.

Step 5 | Fry the Okra

Fry the Okra

Gently place the okra pieces into the hot oil, being careful not to overcrowd the pan. Let them cook without stirring too much—this keeps that delicious coating from falling off. Fry until golden brown and crispy, about 3-5 minutes, flipping halfway through.

Step 6 | Drain & Serve Your Fried Okra

Drain & Serve Your Fried Okra

Once the okra is beautifully golden, use tongs to transfer it to a paper towel-lined plate to drain off the excess oil. Serve it up warm with your favorite Southern sides!

Tips and Tricks

  • Don’t drench the okra in buttermilk—just a little to get it wet is all you need. Too much and the coating won’t stick properly.
  • Keep the oil hot but not smoking! If it’s too cold, the okra will get soggy, and if it’s too hot, it’ll burn.
  • Avoid over-stirring while frying. Stirring too much knocks the coating off.
  • Frozen okra tip: If using frozen, always thaw it before breading, and stick to the unbreaded kind so you can coat it yourself.

Recipe Variations and Additions

Feel like experimenting with your fried okra? Here are some fun ways to change it up:

  • Spicy Okra: Add a pinch of cayenne pepper or paprika to the cornmeal mixture for a little heat.
  • Garlic-Seasoned Okra: Mix garlic powder into the flour and cornmeal for an added savory twist.
  • Cheesy Fried Okra: After frying, sprinkle some freshly grated Parmesan cheese over the hot okra for a cheesy finish.
  • Herbed Okra: Toss in a teaspoon of dried herbs like thyme or oregano to add a fragrant touch to your crispy okra.

How to Serve Fried Okra

Fried okra is super versatile and pairs well with a variety of meals. Here’s how I love to serve it:

  1. With Meatloaf: The crispy texture complements the hearty flavors of a Southern-style meatloaf.
  2. Next to Creamed Potatoes: Creamy mashed potatoes and crunchy okra make a delightful combo.
  3. As a Snack: Sometimes, I eat fried okra as a snack on its own. It’s perfect for a light bite during the day.

How to Store Leftovers

If you have leftover fried okra (which is rare because it’s so good!), here’s how to store it:

In the fridge: Place your fried okra in an airtight container, and it will stay fresh for about 2-3 days.

Reheating: To reheat, pop them in the oven at 350°F for about 10 minutes, or use an air fryer to bring back the crispiness. Avoid microwaving, as this can make them soggy.

Brenda Gantt’s Fried Okra Recipe FAQs

Why is my fried okra slimy?

Okra can get slimy if it’s overcooked or if you use too much oil. To avoid this, make sure your oil is hot enough before adding the okra, and don’t overcrowd the pan. Also, try to cut and cook the okra quickly – the longer it sits, the more likely it is to release its slimy texture.

How do I know when the oil is hot enough for frying?

The oil should be around 350°F (175°C) for frying okra. If you don’t have a thermometer, you can test it by dropping a small piece of bread into the oil. If it sizzles and turns golden brown in about 60 seconds, the oil is ready. Alternatively, you can drop in a small piece of the coated okra – if it sizzles immediately, you’re good to go.

My coating keeps falling off when I fry the okra. What am I doing wrong?

This can happen if the oil isn’t hot enough, if you’re stirring the okra too much while frying, or if the coating isn’t sticking well to begin with. Make sure your oil is hot, stir gently and infrequently, and ensure your okra is well-coated before frying.

Can I make fried okra ahead of time for a party?

Fried okra is best served fresh and hot. However, if you need to make it ahead, you can fry the okra and keep it warm in a low oven (around 200°F or 95°C) for up to an hour. Spread it in a single layer on a baking sheet lined with paper towels to help it stay crisp.

My okra turns out greasy. How can I prevent this?

Greasy okra usually means the oil wasn’t hot enough. Make sure your oil is at the right temperature before adding the okra. Also, don’t overcrowd the pan, as this can lower the oil temperature. Finally, drain the fried okra well on paper towels to absorb excess oil.

My okra always comes out tough. What’s the secret to tender fried okra?

The key to tender okra is to choose young, small pods (no longer than 4 inches) and to not overcook them. They should only need about 3-5 minutes in the hot oil. Also, make sure you’re slicing them thinly – about 1/4 to 1/2 inch thick is perfect.

Can I add other vegetables to fry along with the okra?

While it’s not traditional, you could add other quick-cooking vegetables to your fried okra. Sliced bell peppers, onions, or even small pieces of zucchini could work well. Just make sure they’re cut to a similar size as the okra so they cook evenly.

Brenda Gantt’s Fried Okra Recipe

Brenda Gantt's Fried Okra Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Learn how to make the delicious Brenda Gantt's Fried Okra Recipe in just 20 minutes! Crispy, golden, and perfect for any meal. Easy-to-follow Southern classic!

Ingredients

  • 1 pound fresh okra (or frozen unbreaded okra)
  • ¼ cup buttermilk (just enough to moisten)
  • ½ cup cornmeal
  • ¼ cup flour (self-rising or plain)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying

Instructions

  1. Prep the Okra: Start by cutting the okra into bite-sized pieces, about ¼ to ½ inch thick. If using frozen okra, just thaw it first.
  2. Moisten the Okra: In a bowl, lightly drizzle the cut okra with just enough buttermilk to get them wet. You don’t need much—just enough so that the cornmeal and flour will stick. Give it a gentle stir to coat everything evenly.
  3. Season & Coat: Sprinkle the okra with a pinch of salt and pepper and give it a gentle stir. Then add the cornmeal and flour mixture and stir it around until every piece is well-coated. The mixture should stick nicely to the okra now, creating that signature crispy coating.
  4. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. You want it hot but not smoking! Test it by dropping in a small piece of okra—if it sizzles, you’re ready to fry.
  5. Fry the Okra: Gently place the okra pieces into the hot oil, being careful not to overcrowd the pan. Let them cook without stirring too much—this keeps that delicious coating from falling off. Fry until golden brown and crispy, about 3-5 minutes, flipping halfway through.
  6. Drain & Serve: Once the okra is beautifully golden, use tongs to transfer it to a paper towel-lined plate to drain off the excess oil. Serve it up warm with your favorite Southern sides!

Conclusion

Brenda Gantt’s Fried Okra is one of those recipes that’s hard to forget—crispy, golden, and full of flavor. This dish will bring a touch of Southern comfort to your table, no matter where you are. Now, it’s your turn to give it a try. Trust me, it’s worth every bite!

Don’t forget to follow us on Pinterest for more delicious recipes and kitchen inspiration. Happy cooking!

Author

  • Karla Vogel

    Hi, I'm Karla Vogel! I'm a 38-year-old professional chef and cookbook author living in the USA. Cooking has always been my passion, and I've dedicated my life to mastering the culinary arts. Over the years, I've honed my skills in kitchens across the country, blending classic techniques with modern flavors. My mission is to inspire others to cook with creativity and confidence. Whether through my cookbooks or in the kitchen, I strive to make every meal an experience to remember. When I'm not cooking, you can find me exploring local markets, discovering new ingredients, or sharing my love for food with friends and family.

    View all posts

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe