Fried Okra Recipe

This Fried Okra Recipe is a crispy and golden recipe, which is made with fresh okra and yellow cornmeal. It’s the ultimate Southern side dish, ready in about 30 minutes.

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Fried Okra Recipe 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 Recipe

1. Slice the okra: Wash the okra thoroughly and pat it completely dry. Cut the pods into ½-inch round pieces. Toss the stem ends and tips.
2. Dust with flour: Put the sliced okra in a bowl. Sprinkle with the all-purpose flour and toss around to coat lightly. Use a strainer to shake off the extra flour. This step dries the surface of the okra so the egg sticks.
3. Coat with egg: Add the beaten egg to the floured okra. Stir gently until every piece is covered in the egg wash. The mixture will be sticky.
4. Cornmeal layer: In a large ziplock bag (or a wide shallow bowl), mix the yellow cornmeal, salt, and black pepper. Toss in a handful of the sticky okra at a time. Shake the bag (or toss in the bowl) to coat the okra completely in the cornmeal mixture. Repeat until all okra is breaded.
5. Fry it: Heat about ½ inch of oil in a cast-iron skillet or heavy-bottomed pan to 350°F (175°C). Carefully drop the okra in small batches. Fry for 3–5 minutes, stirring occasionally, until the coating is golden brown and crisp.
6. Drain and serve: Scoop the fried okra out with a slotted spoon. Place on a plate lined with paper towels to drain excess grease. Eat immediately while hot and crunchy.

Recipe Tips

• Selecting Okra: Choose small to medium-sized pods (about 2-4 inches long). Large pods tend to be woody and tough, which frying won’t fix.
• Avoiding Slime: The key to non-slimy okra is high heat and not overcrowding the pan. If the oil is too cool or the pan is too full, the okra will steam instead of fry, releasing its mucilage (slime).
• Oil Temperature: Use a thermometer if possible. If the oil is below 350°F, the cornmeal will soak up the oil and become greasy. If it’s too hot, the cornmeal will burn before the okra is tender.
• The “Shake” Method: Using a ziplock bag or a paper bag to shake the okra in the cornmeal creates the most even coating and keeps your hands cleaner.
• Seasoning: Feel free to add a pinch of cayenne pepper or garlic powder to the cornmeal mixture for a spicy kick.

What To Serve With Fried Okra Recipe

This crunch side dish is a mandatory companion for Southern comfort meals.

• Fried Chicken: The classic pairing.
• BBQ Ribs or Pulled Pork: Cuts the sweetness of the sauce.
• Pinto Beans: With a slice of cornbread.
• Fried Catfish: A seafood fry-up staple.

How To Store Fried Okra Recipe

• Refrigerate: Store leftovers in an airtight container lined with a paper towel in the refrigerator for up to 3 days.
• Reheat: To restore the crunch, reheat the okra in an air fryer at 375°F for 3-5 minutes or in a hot oven. Do not microwave, as it will become soggy and chewy.
• Freeze: Flash freeze the cooked okra on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the air fryer or oven.

Fried Okra Recipe Nutrition Facts

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 45mg
• Sodium: 600mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 6g

Nutrition information is estimated per serving (approx 1 cup).

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