Why You’ll Love This Recipe
Fried okra is comfort food at its best. The crunchy coating balances perfectly with the tender, slightly earthy flavor of okra. It’s quick to prepare, easy to make in batches, and always a hit with kids and adults alike. Whether served on its own, as a side for fried chicken, or paired with barbecue, it brings a satisfying crunch to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Fresh okra, sliced into ½-inch rounds
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All-purpose flour
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Cornmeal
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Eggs
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Milk or buttermilk
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Salt
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Black pepper
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Cooking oil for frying
Directions
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Rinse the okra, pat it dry, and slice into ½-inch rounds.
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In a small bowl, whisk together eggs and milk (or buttermilk).
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In a separate bowl, mix flour, cornmeal, salt, and pepper.
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Dip the sliced okra into the egg mixture, then dredge in the flour and cornmeal mixture until fully coated.
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Heat oil in a deep skillet or Dutch oven over medium-high heat.
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Fry okra in batches until golden brown and crispy, about 3–4 minutes per batch.
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Remove with a slotted spoon and drain on paper towels.
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Serve hot.
Servings and timing
This recipe serves about 4 people. Preparation takes 15 minutes, and frying takes about 15 minutes. Total time: 30 minutes.
Variations
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Add paprika, cayenne, or garlic powder to the coating for extra flavor.
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Use panko breadcrumbs instead of cornmeal for a crunchier texture.
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Make it lighter by air frying or baking instead of deep frying.
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Dip in ranch dressing, spicy aioli, or hot sauce for added flavor.
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Substitute almond flour and gluten-free cornmeal for a gluten-free version.
Storage/Reheating
Fried okra is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven or air fryer at 375°F until crisp. Avoid microwaving, as it will make the coating soggy.
FAQs
How do I keep fried okra from getting slimy?
Dry the okra thoroughly before breading, and fry at the correct oil temperature for best texture.
Can I use frozen okra for this recipe?
Yes, but thaw and pat dry before coating to avoid excess moisture.
What oil is best for frying okra?
Vegetable oil, canola oil, or peanut oil work well for frying okra.
How thick should I slice the okra?
Cut into ½-inch rounds for even cooking and a good crunch-to-tender ratio.
Can I bake fried okra instead of frying?
Yes, coat the okra and bake on a parchment-lined sheet at 425°F until golden, flipping once.
Can I air fry okra?
Yes, coat as usual and cook in the air fryer at 400°F for 10–12 minutes, shaking halfway through.
Why is my fried okra not crispy?
This usually happens if the oil isn’t hot enough or if the okra is overcrowded in the pan.
Do I need to soak okra in buttermilk?
Soaking in buttermilk helps the coating stick better and adds flavor, but it’s optional.
Can I make fried okra without eggs?
Yes, dip the okra in milk or a non-dairy substitute before coating.
What do I serve with fried okra?
It pairs well with fried chicken, barbecue, grilled meats, or as a crunchy appetizer with dipping sauces.
Conclusion
Fried okra is a crispy, flavorful dish that highlights the best of Southern cooking. With its crunchy coating and tender inside, it’s a versatile side that works with a variety of main dishes or as a snack on its own. Quick to make and endlessly adaptable, this recipe is sure to become a family favorite.
Fried Okra
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer, Snack
- Method: Deep Frying
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Crispy, golden, and irresistibly delicious, fried okra is a Southern classic featuring a crunchy cornmeal coating and tender inside. Perfect as a snack, side dish, or party favorite.
Ingredients
- 1 pound fresh okra, sliced into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Rinse the okra, pat dry, and slice into 1/2-inch rounds.
- In a small bowl, whisk together eggs and milk (or buttermilk).
- In a separate bowl, mix flour, cornmeal, salt, and black pepper.
- Dip the sliced okra into the egg mixture, then dredge in the flour-cornmeal mixture until fully coated.
- Heat oil in a deep skillet or Dutch oven over medium-high heat.
- Fry okra in batches until golden brown and crispy, about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot.
Notes
Dry okra thoroughly before coating to prevent sliminess.Use frozen okra if fresh is unavailable—thaw and pat dry first.Fry in batches to avoid overcrowding and soggy coating.Best served immediately, but can be reheated in the oven or air fryer.For extra flavor, add paprika, cayenne, or garlic powder to the coating.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
