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South Carolina native Ramone Dickerson knows Southern food. Along with his buddy and business partner Corey Simmons, Ramone is half of the creative duo behind the world’s first stuffed chicken wing, oozing with savory Southern fillings like jambalaya and mac & cheese. But Ramone isn’t just a wing king. He also knows his way around some fried okra.
As is the case with most of his recipes, Ramone’s fried okra isn’t just any fried okra. It’s among the crispiest, most beautifully golden brown indulgences you can have. To get that flawless crunch at home, follow Ramone’s recipe and watch the above video for the tips and tricks he uses to get the perfect bite every time.
Ramone’s Southern Fried Okra
Ingredients
1 lb. fresh okra, rinsed and cut into 3/4-in. bites (or cut lengthwise)
2 c. all-purpose flour
1 c. corn starch
2 c. buttermilk
2 Tbsp. your favorite seasoning mix (i.e., salt, pepper, paprika and garlic)
Oil for frying (Canola, or a different one if you prefer)
2 tsp. grated parmesan cheese (optional)
Honey (optional)
Directions
In a large mixing bowl, combine the flour and corn starch. Add your favorite seasoning, reserving about 3/4 teaspoon. This is the “breader.”
In a separate bowl, pour in the buttermilk and the reserved seasoning. Mix well, then place that bowl next to the flour-corn-starch mix.
Dunk pieces of okra in the seasoned buttermilk and mix them around to fully coat. Pick up the coated pieces, let excess buttermilk drip off, then place the okra directly into the breader to cover completely. Using your hands, gently toss the okra so that the dry mixture sticks to the okra.
Remove the okra from the breader, shaking off excess flour/corn starch, and place on a plate. The key to making crispy, golden fried anything: Let the coating set until the flour absorbs all or most of the buttermilk, creating a batter-like shell.
While okra sets, pour oil in a ceramic dutch oven or cast-iron pot, and heat to 350 degrees.
When okra is relatively dry and tacky to the touch (see 1:10 mark in the above video), use a slotted spoon to work it safely into the hot oil in medium batches, so not to drop the temperature too much. Fry each batch for 5 to 7 minutes, or until they reach the desired shade of golden brown.
Warning from Ramone: “We call okra straight out of the fryer ‘lava balls.’ You’ve been warned!”
Remove okra from the oil with the slotted spoon, allowing excess oil to drip off. Place the fried okra on a plate cooling rack to cool.
Once okra has cooled, drizzle with honey and top with parmesan to serve.
Pairs well with: The “Catdaddy,” a fried catfish sandwich with tangy blue cheese slaw
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A Fried Okra Recipe Even Your Most Southern Friends Will Envy
