Recipe by Erin Anz
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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February 7, 2025
Leaving the okra whole, instead of slicing it, makes the entire process so much faster — and just as delicious. The coating crisps beautifully while the okra inside stays tender, giving you all the flavor and crunch with far less prep time.
Line a baking sheet with two layers of paper towels.
Combine cornmeal (⅔ cup), flour (⅓ cup), salt (1 ½ tsp), pepper (½ tsp), and cayenne pepper (⅛ tsp) in a medium sized bowl.
In a small bowl, whisk together buttermilk (⅔ cup) and egg (1).
Dip the whole okra pod in the cormeal mixture. Shake lightly and then dip into the buttermilk mixture. Dip back into the cornmeal mixture shaking gently to remove excess coating. Place okra on a plate and repeat process until all of the okra is coated.
In a Dutch oven, heat oil to 350 °F degrees.
Gently drop one piece of okra into the oil at a time until half the okra is in the oil. Fry until deep golden then remove from the oil and place on the towel lined baking sheet.
Repeat with the rest of the okra until complete.
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