Cracker Barrel Fried Okra Recipe

Cracker Barrel Fried Okra is a classic Southern American side dish featuring fresh okra pods coated in a seasoned cornmeal crust. This recipe uses a light egg wash and yellow cornmeal to create a crunchy, golden exterior.

The secret to keeping the coating attached is the initial flour dust. I found that if you skip the flour and go straight to the egg, the moisture in the okra makes the breading slide off in the pan. Make sure the pods are bone dry before you start cutting them or you’ll end up with a slimy mess.

I usually serve these in a big bowl for everyone to grab whilst they’re still piping hot. The cornmeal gives a gritty, satisfying crunch that stands up well to the soft centre of the vegetable. It’s the best way to get people who usually hate okra to actually enjoy it.

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Cracker Barrel Fried Okra Ingredients

• 500g (1lb 2oz) fresh okra
• 3 tbsp plain flour
• 225g (8oz) yellow cornmeal
• 1 large egg, beaten
• 1 tsp salt
• ½ tsp black pepper
• 500ml (18fl oz) vegetable oil for frying

How To Make Cracker Barrel Fried Okra

1. Slice the okra: Wash the pods thoroughly and pat them completely dry with kitchen roll. Cut the okra into 1cm (½ inch) rounds and discard the woody stem ends and pointed tips.
2. Dust with flour: Place the sliced okra in a large bowl and sprinkle over the plain flour. Toss the pieces until they’re lightly coated and use a sieve to shake off any excess flour.
3. Coat with egg: Pour the beaten egg over the floured okra pieces. Stir gently with a spoon until every slice is sticky and covered in the egg wash.
4. Cornmeal layer: Mix the cornmeal, salt, and black pepper in a large freezer bag or wide dish. Add the okra in small batches and shake or toss until each piece has a thick layer of cornmeal.
5. Fry it: Heat 1cm (½ inch) of oil in a heavy frying pan or cast-iron skillet to 180°C (350°F/Gas Mark 4). Drop the okra in batches and fry for 3–5 minutes until the crust is golden brown and crisp.
6. Drain and serve: Use a slotted spoon to lift the okra out of the hot oil. Place the pieces on a plate lined with kitchen roll to soak up the grease and serve immediately.

Recipe Tips

• Dry the pods. Use a clean tea towel to rub every pod dry before slicing. Any water left on the skin will turn the flour into a paste that prevents the crust from crisping.
• Small batches only. Don’t crowd the pan when frying the okra rounds. Adding too many at once drops the oil temperature and results in greasy, soggy breading.
• Use yellow cornmeal. Choose a coarse yellow cornmeal rather than a fine cornflour. The larger grains provide the signature gritty texture that makes this dish authentic.
• Keep it hot. If you’re cooking a large amount, keep the finished batches in a warm oven at 110°C (225°F/Gas Mark ¼). They’ll stay crunchy for about 20 minutes whilst you finish the rest.
• Oil depth matters. You don’t need a deep fat fryer for this recipe. A shallow fry in about 1cm (½ inch) of oil allows you to turn the pieces easily and keeps the coating intact.

What To Serve With Cracker Barrel Fried Okra

This crunchy side works best alongside heavy Southern mains like fried chicken or slow-cooked pot roast. It’s a great addition to a vegetable plate with mashed potatoes and gravy.

For a lighter lunch, serve the okra with a spicy dipping sauce or a cooling garlic mayonnaise. You can also toss them into a salad for an unexpected hit of texture and salt.

How To Store Cracker Barrel Fried Okra

• Fridge: Put leftover okra in an airtight container once it has cooled completely. It will stay safe to eat for up to three days, though the crust will soften significantly in the cold.
• Reheat: The best way to get the crunch back is in a dry frying pan over medium heat. You can also use an air fryer at 180°C (350°F/Gas Mark 4) for about three minutes, but avoid the microwave as it makes the okra rubbery.
• Freeze: Lay the fried okra in a single layer on a baking tray and freeze until solid before transferring to a bag. To eat, cook them directly from frozen in a hot oven until heated through.

Cracker Barrel Fried Okra Nutrition Facts

• Calories: 310kcal
• Protein: 6g
• Fat: 14g
• Carbohydrates: 42g
• Sugar: 2g
• Sodium: 620mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Maple Jam n’ Bacon Burger Recipe
• Cracker Barrel Buttermilk Pancakes Recipe
• Cracker Barrel Southern Pecan Pie Recipe