Fried Okra  – Easy Cracker Barrel Copycat

This homemade Cracker Barrel Fried Okra is golden, crispy, and the kind of simple side that just works. All you need is fresh okra, cornmeal, and a little hot oil — no special tools or steps. It’s budget-friendly, easy to make in batches, and perfect if you’re craving something salty and crunchy without a ton of effort.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: crispy, salty, with a soft center
• Great for: weeknight dinners, Southern sides, potluck moments

Why I Like This Recipe

Honestly? I was just hungry. Had a bag of okra and figured — why not. Didn’t measure much, didn’t stress, and it still turned out really solid. Now I make it whenever I want something crispy that doesn’t take forever.

Ingredients

• 1 quart fresh okra
• 2–3 tbsp all-purpose flour
• 1½ cups yellow cornmeal
• 1 egg, beaten
• 1 tsp salt
• ½ tsp black pepper
• Canola, peanut, or vegetable oil (for frying)

How To Make Fried Okra

1. Slice the okra: Wash it. Cut into ½-inch pieces. Toss the ends.
2. Dust with flour: Put sliced okra in a bowl, sprinkle flour, toss around. Use a strainer to shake off the extra.
3. Coat with egg: Add beaten egg to the floured okra. Stir gently until everything’s covered.
4. Cornmeal layer: Mix cornmeal, salt, and pepper in a big ziplock. Toss in a handful of okra, shake to coat. Repeat.
5. Fry it: Heat ½ inch oil in a cast iron or heavy pan — 350°F. Fry in small batches, 3–5 minutes per batch, ‘til golden.
6. Drain and serve: Scoop it out with a slotted spoon. Rest on paper towels. Eat while hot.

Tips for Success

• Don’t skip shaking off the extra flour — it makes a difference.
• Let coated okra rest for a few minutes before frying if you want max crunch.
• A thermometer helps, but if a crumb sizzles, your oil’s ready.
• Don’t walk away from the pan — it cooks fast.

Storage and Reheating

• Fridge: Pop leftovers into a paper towel-lined container. Keep loosely covered. Best if eaten in a day or two.
• Reheat: 375°F oven or air fryer, 5–8 mins. Keeps the crunch. Microwave? Nah.

Frequently Asked Questions

• Can I use frozen okra?
  Yeah, but thaw it first and blot it dry. Fresh still wins though.
• What if I don’t have cornmeal?
  Breadcrumbs work in a pinch. Texture’s different but still crunchy.
• How do I know the oil’s hot enough?
  Toss in a test piece. If it sizzles right away and floats, you’re good.
• Can I reuse the oil?
  Once or twice, sure. Let it cool, strain out the crumbs.
• Is it okay to skip the egg?
  Not really. The egg helps the cornmeal stick better.

Common Mistakes and How to Dodge Them

• Crowding the pan: If you try to fry too many at once, they steam instead of crisp. Fry in batches.
• Skipping the flour step: Cornmeal won’t stick well without that light flour base.
• Frying at too low a temp: Oil that’s not hot enough = greasy okra. Let it fully heat before starting.
• Leaving the okra wet: Pat it dry after washing or you’ll get splatter city.
• Overcoating: Too much cornmeal makes it dense and gritty. Just enough to cover.

Nutrition Facts (Per Serving)

• Calories: 220 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 320mg
• Potassium: 210mg
• Total Carbohydrate: 19g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 3g

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