Carefully add the coated okra to the hot oil and fry for 20-30 minutes, flipping only up to three times for even cooking. Let each side turn golden brown before turning.
Add more shortening if needed after the first turn, and shift the okra from the edges to the center for consistent browning if using a gas stove.
Drain and Serve:
Once golden and crispy, remove the okra with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
For Frozen Okra:
Remove frozen okra from the freezer, break it up by tapping the package on the counter, then transfer to a bowl.
Toss with 1/3 cup buttermilk, coat with flour, and fry immediately following the same method as above.
Enjoy your deliciously crispy fried okra!
