LongHorn Steakhouse Fried Okra is a beloved side dish that features crispy, golden-brown okra coated in a seasoned cornmeal batter. It’s crunchy on the outside and tender on the inside, making it a perfect accompaniment to steak or any Southern-inspired meal. Here’s how to make a similar version at home:
Ingredients:
- 1 lb fresh or frozen okra, sliced into 1/2-inch pieces (if using frozen, thaw and pat dry)
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional, for a smoky flavor)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying (enough to cover the okra in the pan)
Instructions:
1. Prepare the Okra:
- If using fresh okra, wash and dry it thoroughly. Cut off the tops and slice the okra into 1/2-inch thick pieces. If using frozen okra, thaw and pat it dry with a paper towel to remove any excess moisture (this helps prevent splattering while frying).
2. Soak the Okra:
- Place the sliced okra into a bowl and pour the buttermilk over it. Stir to coat. Let it soak for about 15-20 minutes. The buttermilk helps the coating stick to the okra and adds a nice tangy flavor.
3. Make the Coating:
- In a shallow dish, combine the cornmeal, flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using).
- Mix well to ensure the seasoning is evenly distributed.
4. Coat the Okra:
- After the okra has soaked in the buttermilk, remove it and let the excess liquid drip off.
- Dredge the okra pieces in the cornmeal mixture, ensuring each piece is evenly coated. You can do this in batches to make it easier.
5. Fry the Okra:
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. You’ll know the oil is ready when a small piece of okra dropped into the oil sizzles immediately.
- Carefully add the okra pieces to the hot oil, cooking them in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden and crispy on all sides.
- Once fried, remove the okra with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
6. Serve:
- Serve the fried okra immediately while hot and crispy. It pairs perfectly with ranch dressing, a squeeze of lemon, or your favorite dipping sauce.
Tips:
- For extra crispy okra: After dredging the okra, let it sit on a wire rack for a few minutes before frying to help the coating set.
- Air Fryer Option: You can also air fry the okra at 400°F for about 12-15 minutes, flipping halfway through, for a lower-fat version.
- Flavor Variations: Adjust the seasoning to your taste by adding more cayenne for extra spice or a little smoked paprika for a smoky twist.
This homemade version of LongHorn Steakhouse Fried Okra is crispy, flavorful, and a great side dish for any Southern-inspired meal!
