Okra Fingers
Crispy okra fingers offer a crunchy, flavorful snack or side dish with tender, seasoned okra encased in a golden cornmeal coating. Perfect for those who enjoy plant-based bites with a touch of Southern comfort, this dish pairs well with dips or as part of a casual meal.
Ingredients
Instructions
- Wash okra, trim the stems, and drain.
- Place the okra in a shallow dish.
- Pour buttermilk over the okra and set aside.
- Combine all-purpose flour, cornmeal, baking powder, salt, and pepper in a bowl and mix well.
- Remove the okra from the buttermilk and carefully roll each in the cornmeal mixture.
- Heat corn oil in a skillet or deep fryer to 375°F (190°C).
- Drop the coated okra into the hot oil and fry for 3 to 5 minutes, turning occasionally, until golden brown.
- Drain the fried okra on paper towels before serving.
Tips & Substitutions
For extra crunch, try adding a pinch of cayenne pepper or paprika to the flour mixture. You can substitute the cornmeal with crushed cornflakes for a different texture. If you have leftover buttermilk, use it in pancakes or for making a Light Fruit Cake. Ensure the oil is at the right temperature to achieve that perfect golden brown crust.
Serving Suggestions
Serve the crispy okra fingers as an appetizer or side dish alongside dipping sauces like ranch or a spicy remoulade. They pair beautifully with grilled meats or can be enjoyed as part of a vegetarian spread. For a complete meal, consider serving with a refreshing salad or alongside Zucchini Raisin Bread.
Storage & Reheating
Store any leftover fried okra in an airtight container in the refrigerator for up to 2 days. To reheat, place the okra in a preheated oven at 375°F (190°C) for about 10 minutes to regain its crispiness, rather than microwaving to avoid sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Okra Fingers contains roughly 393 calories, with 18g protein, 40g carbohydrates, and 18g fat. It is an excellent source of calcium (65% of the Daily Value), vitamin C (42% of the Daily Value), and protein (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1493mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra for this recipe?
Yes, you can use frozen okra, but make sure to thaw and dry them thoroughly before coating. Frozen okra might have a bit more moisture, so adjust the frying time accordingly.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How do I know when the okra is done frying?
The okra is done when it reaches a golden brown color, which typically takes about 3 to 5 minutes. Use a slotted spoon to remove them from the oil and drain on paper towels for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).