Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
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  • 1 star values: 2
  • 6 Ratings

A thick buttermilk and cornmeal batter coats the okra bites well, making for crunchy vegetable "croutons" once fried.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

40 mins
4 salads


Ingredient Checklist


Instructions Checklist
  • For dressing: In a small bowl stir together mayonnaise, 1/4 cup buttermilk, and lemon juice. Stir in blue cheese. Season to taste with salt and black pepper.

  • In a Dutch oven heat 2 inches vegetable oil to 350°F. In a medium bowl combine remaining 11/2 cups buttermilk, okra, green onions, jalapeños. In a resealable plastic bag combine flour, cornmeal, and 1/2 tsp. salt. Remove a quarter of the okra mixture from buttermilk mixture, shaking gently to remove excess. Add okra mixture to flour mixture; seal. Shake to coat.

  • Fry coated okra mixture in hot oil 3 to 5 minutes or until golden brown. Remove with a slotted spoon to paper towels. Repeat with remaining okra mixture. Serve with butter lettuce and dressing.


Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

580 calories; fat 45g; cholesterol 19mg; saturated fat 8g; carbohydrates 36g; mono fat 9g; poly fat 27g; insoluble fiber 4g; sugars 5g; protein 9g; vitamin a 2559.2IU; vitamin c 30.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 154.6mcg; vitamin b12 0.2mcg; sodium 617mg; potassium 428mg; calcium 193mg; iron 2.9mg.