A Southern staple, this Fried Okra recipe features crunchy fresh okra tossed with cornmeal and seasonings and then fried to crispy perfection. Serve with your favorite dipping sauce as an appetizer or side dish.
You know we love Southern dishes in this house, whether it’s cornbread salad, a good crawfish boil, or even hashbrown casserole.
But one Southern staple we love that I realized I had never shared before? Fried okra! Aka “Southern popcorn” and one of my kids’ favorite appetizers/side dishes.
Why This Is The Best Fried Okra Recipe
What makes this one of our favorite side dishes? Here are a few things!
- Super crispy outside. The combination of hot oil and cornmeal in the breading helps ensure a crispy, crunchy outside on the okra, without a heavy or thick breading.
- Quick and easy. It takes just a few minutes to prep these okra and a few minutes to fry them, since they fry quickly.
- Versatile. Top with salt and pepper and serve as a side dish or grab your favorite dipping sauce and enjoy this “Southern popcorn” as an appetizer.
- Perfect for summer. This is best with fresh okra, so it’s something we enjoy frequently in the late summer months.
Recipe Ingredients
This Southern recipe is made with fresh okra, cornmeal, and just a few other ingredients. Scroll down to the recipe card below for measurements.
- Okra – Sliced into 1/2-inch pieces.
- Cornmeal – Using cornmeal in addition to flour gives the okra a crunchy coating.
- Flour – For coating the okra pieces.
- Spices – Salt, pepper, garlic powder, and cayenne pepper.
- Egg – Helps the flour stick to the okra.
- Whole milk – You can also use buttermilk. Using buttermilk instead of whole milk adds a tangy flavor and helps the breading adhere better.
- Vegetable oil – For frying. Any other neutral cooking oil will also work.
Can I Use Frozen Okra?
I prefer fresh okra as it has the best texture and flavor but if you don’t have it on hand, you can use frozen okra for this recipe. Just note that it needs to thaw completely first and then you’ll want to dry it well. I recommend thawing in a strainer and then using paper towels to press out any remaining liquid.
How To Make Fried Okra
This fried okra recipe is pretty quick and easy to make. Here’s an overview. You can find the printable version of the instructions in the recipe card below.
- Prep. Wash and trim the okra then slice into 1/2-inch pieces. In one dish, combine the cornmeal, flour, and seasonings. In another, whisk together the egg and milk. Heat the vegetable oil to 350F.
- Coat the okra. Coat the okra in the egg mixture, allow any excess to drip off, then dredge in the cornmeal mixture. Repeat with the remaining okra.
- Fry. Fry the okra in hot oil for 3-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate with a slotted spoon. Repeat with remaining okra.
Tips & Variations
Here are a few things I’ve found helpful when making this fried okra recipe.
- Make sure the oil is HOT. It’s important that the oil is already preheated before you add the okra. Otherwise you won’t get the crispy, crunchy outside. I like to use a thermometer to ensure it’s reached 350F.
- Fry in batches. Likewise, you don’t want to crowd the frying pan either. You’ll likely need to cook 3-4 batches, depending on the size of your pan.
- Add some heat. If you want some extra heat in your fried okra, add some extra cayenne pepper to the cornmeal mixture or a splash of sriracha or hot sauce to the egg wash.
- Make sure the okra is dry. Dry the okra well before you try breading it – otherwise the breading won’t stick! This also helps prevent the slimy texture that okra sometimes gets on the outside.
Serving Suggestions
Southern fried okra is typically served as a side dish or appetizer. You can enjoy it as-is, with some extra salt and pepper on top, or with remoulade sauce, ranch dressing, or even a spicy aioli for dipping.
As a side dish, it pairs well with other Southern classics like fried catfish or crawfish boil. You can also enjoy it with your favorite BBQ recipes or other dishes like BBQ kielbasa or poor man’s burnt ends.
How To Store, Freeze, & Reheat
- Fridge. Store any leftover fried okra in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat the fried okra in an oven at 350℉ for about 10 minutes to regain crispiness. Avoid microwaving as it may make the okra soggy.
- Freeze. You can freeze the breaded, uncooked okra pieces on a baking sheet, then transfer them to a freezer-safe bag. Fry directly from frozen; adjust cooking time as needed.
More Southern Classics To Try
Fried Okra
Ingredients
- 1 pound fresh okra sliced into ½-inch pieces
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 1 egg
- 1/4 cup whole milk or buttermilk
- Vegetable oil for frying
Instructions
- Wash and trim the stems of the fresh okra, then sliced into ½-inch pieces. Set aside.
- In a shallow dish, combine the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper.
- In a shallow dish, whisk together the egg and milk.
- Heat vegetable oil in a deep skillet or deep fryer to 350℉.
- Working in batches, coat the sliced okra in the egg mixture, dip off excess then dredge in the cornmeal mixture. Repeat until all the okra has been breaded.
- Carefully add the coated okra into the hot oil, frying in batches for 3-5 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the fried okra from the hot oil and transfer to a paper towel-lined plate to drain excess oil. Repeat until all the okra has been fried.
- Serve the crispy fried okra hot. Season with additional salt and pepper if desired. Enjoy!
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6 comments on “Fried Okra”
Can you Air Fry the Fried Okra?
Hi Dianna. Yes you can use the air fryer with this recipe. I would try 400 degrees for about 10-12 minutes or until golden brown.
Have you done a video on frying okra? Would love to see if so.
Hi Kellie. We don’t have one yet but will work on one!
Loved it!
Thanks Debbra!